German rye bread 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Water |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 3 | cups | Bread flour |
| 1⅔ | cup | Water |
| 2½ | tablespoon | Sugar |
| ⅔ | teaspoon | Salt |
| 3½ | cup | Bread flour |
| ½ | cup | Rye flour |
| 1 | tablespoon | Vital gluten |
| 2 | teaspoons | Active dry yeast |
| ½ | cup | Rye flour |
| 1 | tablespoon | Vital gluten |
| 2 | teaspoons | Active dry yeast |
Directions
1½ LB
2 LB
Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 CYCLE: white, wheat, sweet; timer SETTING: medium NOTES : A light and airy rye recipe. One of the secrets is the vital gluten.
From: Dan Klepach
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