Rye Bread
Source of Recipe
Aunt Saunny
Ingredients:
1.. 1 1/8 cups water
2.. 1 1/2 tablespoons butter
3.. 1 1/2 cups bread flour
4.. 1 1/2 cups rye flour
5.. 2 teaspoons caraway seeds
6.. 2 tablespoons sugar
7.. 1 teaspoon salt
8.. 1 1/2 tablespoons dry milk
9.. 2 1/2 teaspoons instant yeast
Procedure:
1.. Place all of the ingredients in your machines fully assembled pan (with the exception of those ingredients listed under "add at beep").
2.. Select the basic or white cycle and press start.
3.. About 10 minutes after your machine has started kneading the dough you need to open the lid and check the consistency of the dough. The dough should be starting to form a smooth round ball. When you touch the dough with your finger it should be slightly tacky to the touch however no dough should remain on your finger when you pull it away.
4.. After the machine has beeped to indicate the bread is done, open the machines lid leave for 10 minutes.
5.. Then remove the pan with the bread from the machine and gently remove the bread from the pan
6.. Place bread on a cooling rack and allow it to cool for 30 minutes at least before slicing.
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