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Basic Rye Bread recipe


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A basic rye bread made in the bread machine. The extra sugar makes for a better rise.

124 people made this

IngredientsServes: 12

  • 250ml (9 fl oz) warm water
  • 2 tablespoons treacle
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 260g (9 oz) plain flour
  • 170g (6 oz) rye flour
  • 3 tablespoons dark brown soft sugar
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 teaspoon caraway seed, such as Schwartz
  • 1 dessertspoon quick yeast, such as Doves Farm

MethodPrep:5min ›Cook:3hr ›Ready in:3hr5min

  1. Add ingredients according to bread machine's manufacturer instructions.
  2. Use the whole wheat and light crust settings.

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Reviews & ratingsAverage global rating:(76)

Reviews in English (52)

by AKAGERAH

Altered ingredient amounts.did not use caraway. Had nice light texture, good flavour and nice crust. Served it with corned beef and was a hit. Will be making it again.-14 Jul 2008

Loved this recipe but would like to ask a question, I follow a wheatfree diet so been trying to breadmaker bake some tasty breads. This worked surprisingly well when I substifuted bread flour for the Doves farm wheat free plain white flour blend, but I had one issue the height of the loaf is about an 1.5" so not the true height of a normal loaf. Does anyone know why this happens? I've tried some of the tips, using sparkling water, effervescent vitamin C to no avail. I do use the yeast in the recipe.Maybe I should use twice the amount? But then I'm unsure on the amount of water as I'm not sure if it's a case of double all ingredients.Any ideas would be greatly appreciated!Thanks for a fabulous recipe, the first tasty wheat free homebaked loaf I've managed in 9 months!-07 Jan 2012

by BEACHES28

This was a great bread, especially if you are trying to watch what you eat but still want to have great bread to eat-14 Jul 2008


The Best Rye Bread You've Ever Made

Rye bread dates back to the Middle Ages, with variations coming from Northern and Eastern Europe. In Germany and the U.S., rye bread's malty, earthy flavor is often augmented with caraway seeds, which gives rye bread a distinctive taste that's different from other seeded breads. This recipe for easy no-knead rye bread is more traditional (meaning, no seeds) and was developed by Mark Beahm, whose blog The Sunday Baker, revels in the joys rustic European baking. Beahm was raised in Maine, where he told us "there was only one bakery in my hometown at the time that specialized in European bread and pastries."

He now lives in London and shares his passion for the food, culture, and history of the European countries he's visited. Beahm's no-knead bread couldn't be simpler and will reward your minimal effort with a bread that has a rick, dark crust and soft and chewy interior. "I always wanted to learn to bake a loaf like that," Beahm said, "This bread is almost foolproof, and yet it will get you most of the way to that perfect loaf." Prep time for this recipe literally takes five minutes, and after that, you just let the flour and yeast do its thing. Once it's risen, you bake it in a Dutch oven, and 50 minutes later, you'll turn out a rye bread you'd swear a professional baker baked.


Easy Turmeric-Basil Rye Bread

For beginning bread bakers, it's typical to start with a basic white loaf that allows you to get a hang of the process. When you're ready to move on to something a little more interesting, try this turmeric-basil rye bread recipe. It can easily become your family's new everyday loaf.

The beauty of this recipe is that it's just as easy as any white loaf. The flour has simply been divided to find a good balance between white flour and a whole grain rye flour. You get the benefits of a darker bread, without the need for any special ingredients like the sourdough starters that are common in other rye bread recipes.

As an extra bonus, this recipe enjoys the light flavoring of turmeric and basil. The turmeric adds a very faint ginger-pepper flavor and gives the bread a light yellow color. Similarly, the basil adds a nice herbal taste.

Just because the bread is spiced, doesn't mean it isn't versatile. This recipe can be used for any of your favorite ways to serve bread. It's great for a sandwich at lunch is a nice side with dinner when topped with whipped butter, and it makes amazing grilled cheese. It's also surprisingly tasty when used for sweeter meals, like peanut butter and jelly sandwiches or French toast.


Basic Pumpernickel Rye Bread Recipe

Here is a simple, relatively sweet rye bread recipe you can make in your bread machine or prepare in your mixer or food processor or by hand. To jazz it up, try some different variations such as adding caraway seeds or raisins.

Rye Bread Recipe

Yield 1 loaf 1 lb. 2 lb. 2 1/2 lb.
Water

Directions:
Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust.

Mixer Methods

Using ingredient amounts listed for 1 lb. loaf, combine 1 cup bread flour, salt, and yeast. Combine liquid ingredients and heat to 120 to 130 degrees F.

Hand-Held Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method – Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet or in 8- x 4-inch bread pan. Cover let rise in warm place until indentation remains after touching (about 30 minutes). Slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white, if desired. Bake at 400 degrees F for 30 to 35 minutes until the loaf sounds hollow when tapped. Remove from pan cool before slicing.


Fermenting a High Hydration Sourdough Loaf

Higher hydration sourdough will ferment a little faster than a lower level hydration dough so you will need to watch this one more carefully when you first make it.

I recommend creating a baking timeline where you can actually watch the fermentation (at least for the first time you make it).

This whole wheat rye sourdough is a great “everyday” bread. It has a light, airy crumb perfect for sandwiches, toast and general everyday eating.

Caraway Rye Bread

This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone? Take it up a notch by replacing the water in the recipe with a secret, flavorful ingredient. (See the baker's tips, below, for details.)

Ingredients

  • 1 cup (227g) water, lukewarm
  • 1 cup (106g) white rye, medium rye flour, or pumpernickel flour
  • 4 teaspoons (14g) sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup (113g) sour cream (low-fat is fine please don't use nonfat)
  • 1 to 2 tablespoons (7g to 14g) caraway seeds, to taste
  • 1 1/2 teaspoons (9g) salt
  • 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour or First Clear Flour
  • 3 tablespoons (25g) vital wheat gluten or rye bread improver, optional, for best rise

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes this allows the rye flour to absorb some of the liquid, making the dough easier to knead.

Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.

Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.

Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.

Perfect your technique

Caraway Rye Bread

Cover the loaves, and let them rise until they're noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.

Just before they go into the oven, spritz the loaves with water, and slash them about 1/2" deep. The oval loaves look good with one long, vertical slash the rounds, with two or three shorter slashes across the top.

Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.

Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired this will keep their crust soft.


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Best breadman bread machine recipes from breadman 2lb professional bread maker with automatic fruit.

Pause the pause function can be activated only after the machine has started a cycle.

Best breadman bread machine recipes from breadman 2lb professional bread maker with automatic fruit.

White bread or pizza dough), please visit bread dad's main bread machine recipes section.

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine.

I use this breadman bread machine model.

Source: urbancowgirllife.com

The breadman® ultimate plus is preset to 2 lb.

Best breadman bread machine recipes from breadman 2lb professional bread maker with automatic fruit.

Pizza dough recipe for breadman bread machine.

All recipes are fully tested to make sure both quality and the best outcome.

Converting bread recipes for a bread machine | grit.

Source: images-na.ssl-images-amazon.com

How to make pizza dough recipe breadman bread machine.

Push down on the rim until it fits firmly into place.

Borrowed from a handful of other pizza dough recipes and tweaked to yield a tasty, thick crust using a bread machine.

If you like this recipe, we hope you will leave a comment below and give us a 5 star rating.

A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy!

You can use prepackaged bread mixes or other bread maker recipes in your breadman ultimate plus.

The Bread Machine Recipes Welbilt

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that's the breadmaker that's shaped like r2d2. i played around with ingredient amounts until i found a combination that uses regular flour at successfully made my first bread in colorado (5300 ft) in bread machine exactly followed this recipe. This easy recipe is from my welbilt bread machine manual. Barring locating a copy of the manual online, does anyone have any advice or experience in using a convection bread maker? Pdf download bread machine recipes: I am looking for the manual for welbilt bread machine model abm2100 instruction manual recipes. From traditional french bread, sourdough, rye bread, and even a loaf of sandwich bread. I have had this bread machine for a long time and it worked fine. These free manuals have been scanned and converted to.pdf format so that. Once you have chosen a bread machine recipe or you try to convert one from a you choose the crust color according to the bread type you are making. Cuisinart details wae up to the smell of freshly baed bread with this programmable bread machine.

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Using a bread machine to bake bread is extremely easy and fun. Remove the loaf pan from the bread maker and attach the kneading blade. The best tips for bread machine bread. Breadmachine welbilt manual for models abm3500 abm8200 abm2h60 abmy2k2 abm1h70 by eg in types > instruction manuals, models, and recipes. Keeprecipes is one spot for all your recipes and kitchen memories.

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When making bread machine bread, i make one recipe for the machine, and another one for the zip bag.

White bread series •french bread series sweet bread series handmade bread series. This welbilt bread machine manual contains instructions for multiple models. Here are 30+ easy bread machine recipes. I am looking for the manual for welbilt bread machine model abm2100 instruction manual recipes. It may also form a bubble or. 13, do not use the bread machine for other than intended use. This is a great booklet because you'll get some delicious. From traditional french bread, sourdough, rye bread, and even a loaf of sandwich bread. Pdf download bread machine recipes: A welbilt bread machine offers three choices of colors for your, namely light (l).

Use one welbilt bread maker, and you can use them all.

Use our bread machine recipes to make a variety of yeast breads including loaves, rolls, stromboli, and pizza dough.

There's also a large number of recipes for bread and beyond that make these machines even more desirable.

Put all of the ingredients into the bread pan in the order listed.

Lost your bread machine manual or bought a used bread machine that didn't come with a manual?

Pdf download bread machine recipes:

Welbilt the bread machine recipe :

Welbilt the bread machine electric abm3100 with

Welbilt bread machine model abm500 instruction manual & recipes abm 500 free instruction manual & recipes for the breadmaker titled find any welbilt breadmaker manual here.

Welbilt bread machine model abm500 instruction manual & recipes abm 500 free instruction manual & recipes for the breadmaker titled find any welbilt breadmaker manual here.

Remove the bread from the machine when it's done.

As with most bread makers, you have to use a recipe designed for the machine.

Lost your bread machine manual or bought a used bread machine that didn't come with a manual?

The manual was created for welbilt bread machine models

These free manuals have been scanned and converted to.pdf format so that.

Once you have chosen a bread machine recipe or you try to convert one from a you choose the crust color according to the bread type you are making.

Lost your bread machine manual or bought a used bread machine that didn't come with a manual?

Here are 30+ easy bread machine recipes.

.bread recipes on yummly | bread machine rye bread, red flag cheese & rye bread appetizers, rye bread with malga butter, tomatoes, and onions.

Welbilt bread machine pizza dough recipe.

I omit any liquid or fat from the bag, and write the measurements for the water, oil, etc, and i use a welbilt bread machine abm 3100.

Lost your bread machine manual or bought a used bread machine that didn't come with a manual?

Remove the loaf pan from the bread maker and attach the kneading blade.

This welbilt bread machine manual contains instructions for multiple models.

Use our bread machine recipes to make a variety of yeast breads including loaves, rolls, stromboli, and pizza dough.

We are unable to find an exact match for:

Breadmachine welbilt manual for models abm3500 abm8200 abm2h60 abmy2k2 abm1h70 by eg in types > instruction manuals, models, and recipes.

Welbilt the bread machine recipe :

A welbilt bread machine offers three choices of colors for your, namely light (l).

There's also a large number of recipes for bread and beyond that make these machines even more desirable.


Basic Rye Bread

This uses a double kneaded, double risen method. If you have strongly rising types of flour, you could get away with a single kneading and a single rising. This is a variation of a recipe first devised by Sonya Romane.

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Ingredients
350 g (12oz) organic Dark Rye Flour
500 g (1 lb) organic Wholemeal Flour with good rising properties.
1 or 2 teaspoons fine Sea Salt, as preferred
25 g Fresh Yeast or 1 heaped teaspoon dried yeast
450-600 ml (3/4 -1 pint) warm water
2 tablespoons dark Muscovado Sugar, or Black Treacle, as preferred.
2 tablespoons organic cold-pressed Sunflower Oil
a little milk or a beaten free-range Egg for brushing
1 teaspoon Caraway Seeds

Method
Makes 2 loaves.
Mix both the flours together in a bowl, stir in the salt.
Add the oil to the flour and work it in well.
Activate the yeast with the Muscovado sugar dissolved in the warm water.
Wait a few minutes until the yeast froths, then add to the flour mixture.
If using the Black Treacle option, add it at this stage.
Knead the mixture into a dough.
Turn onto a floured surface and knead for 5 minutes until elastic.
Place the dough back in the bowl, then place in a warm oven, at about 35-40°C.
Allow to rise for 1 to 2 hours, until doubled in size.
Take the dough out again and knead a second time.
Shape the dough into 2 loaves.
Place the loaves in an oiled loaf tin, or on a silicon baking sheet.
Prick with a fork, or slash with a knife, to decorate the surface.
Place back in the warm place again to rise for 1 to 1½ hours.
Brush with the beaten egg, or milk, to make it sticky on top.
Sprinkle the Caraway seeds onto the sticky top.
Bake in a pre-heated oven at 220°C for 15 minutes.
Reduce the temperature to 190°C for a further 30 minutes.
Remove from the oven and cool on a wire rack.

Notes: Adjust the temperature down a little if using a fan-assisted oven.
Bake 5 to 10 minutes longer if the loaves are still wet in the centre when taken out.
The ratio of Rye to Wholemeal Flour can be varied according to preference.
More Rye Flour results in a damper and less strongly risen loaf, with intense Rye flavour.
Less Rye Flour results in a drier and more strongly risen loaf, with a touch of Rye flavour.
If you don&rsquot have Caraway Seeds, use any other type of seed, eg Sunflower seeds.
If you don&rsquot have Sunflower Oil, any type of Oil will be OK. Experiment.

Added by: John Ward

Whilst this sounds absolutely delicious,and looks wonderful, based on personal baking experience I think it is safer to make bread containing a reasonable proportion of rye flour (like this) by preparing a sour dough rather than using ordinary yeast. An enzyme in rye attacks gluten and often leads to problems with the rise as the gluten walls of the bubbles containing CO2 break down. The acetic acid in the sour dough prevents the enzyme doing its damage.


Basic Multigrain Bread

In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.

Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.

Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl cover with plastic wrap.

Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.

Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.

In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.

Spray two pieces of plastic wrap with nonstick cooking spray drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.

Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).

Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly turn out loaves. Let cool completely before slicing.