Rebecca's Jewish Rye Bread |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is a great sandwich rye that I came up with. We love the addition of the dehydrated onions, but it's great without them as well. Sometimes I will use 3 cups white and 1 cup rye and sometimes I use 2 cups white, 1 cup white whole wheat and 1 cup rye. This makes a 2 pound loaf in my Zojirushi bread machine. Ingredients:
1 2/3 cups water |
4 teaspoons vegetable oil |
1 cup rye flour |
2 cups white bread flour |
1 cup white whole wheat flour (king arthur brand) |
2 1/2 tablespoons caraway seeds |
3 tablespoons dehydrated onion |
1 1/2 teaspoons salt |
4 teaspoons molasses |
4 teaspoons gluten |
2 1/2 teaspoons bread machine yeast |
Directions:
1. Place the ingredients in the above order in your machine (or in the order recommended by the manufacturer).
2. I run my machine on Basic , Light Crust .
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