| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| | JBTF62A Martha Markus Place in bread machine: |
| 1 Tasse | Plus 2 T warm water, |
| 1 1/2 Esslöffel | vegetable oil |
| 1/3 Tasse | Molasses; In a separate bowl mix together: |
| 2 1/2 Tasse | bread flour |
| 1 Teelöffel | salt |
| 1 Tasse | Krusteaz Medium Rye Flour, |
| 1 Esslöffel | cocoa unsweetened |
| 1 Esslöffel | Caraway seeds; and |
| 3 Esslöffel | Gluten; optional, Add >> flour mixture to bread machine. Add |
| 2 Teelöffel | dry yeast active |
|
Select light crust setting, Press start. Cool on rack for 1 hour.
I have found that adding gluten really gives me a tall loaf and I always mix my dries together first and knead cycle first, then set the bread cycle so that you get a double kneading cycle. This works well on my Hitachi but be the judge for your brand of breadmaker.
I am particularly fond of this bread as it reminds me of the true rye breads I've had years before and I haven't found a recipe like it until I tried this. Marty Markus, in Or
I have just "found" an excellent old rye recipe on the bag of Krusteaz Rye Flour.It's called
BGMB90B; GEnie Id: E.Radis
|
|
Anmerkungen zum Rezept:
keine |
