My other half bought me a breadmaker for my birthday a few years back. After an initial flurry of breadmaking activity, it got relegated to the cupboard. Every now and again I pull it out and have a play with different recipes, experimenting with different flavours and textures. My original breakmaker recipe book didn’t have a recipe rye bread, so here’s one I’ve adapted. You can also add in extra flavourings to suit your taste.
Ingredients – Large loaf measurements indicated (medium loaf in brackets)
370 mL water (300mL)
10mL lemon juice (10mL)
30mL sunflower oil (22mL)
175g rye flour (125g)
500g unbleached white bread flour (375g)
2 tbsp skimmed milk powder (1.5 tbsp)
2 tsp salt (1.5 tsp)
4 tsp brown sugar (1 tbsp)
1.5 tsp easy=blend dried yeast (1tsp)
Optional: a variety of
2 tsp caraway seeds (1.5 tsp)
small handful sunflower seeds
small handful porridge oats (for a crunchy crust)
lemon rind to flavour
mixed herbs
- Add the liquid to the breadpan
- Sprinkle over the flours and flavourings
- In separate corners, add the skimmed milk powder, sugar and salt
- Make a well in the middle, but not as far down as the liquid, and add the yeast.
- Set the bread machine to basic / normal setting, dark crust.
Do you have a good breadmaker recipe? email me through my website at www.griffenfitness.com/contactform.html
