One of the things I love about owning a bread machine is that you can
"design" a loaf that is just perfect for you! I've been fiddling, trying
to come up with our idea of the perfect sandwich bread.
It should be: whole grain, wheat and rye, easy to slice, low-crumb, and
low-fat, and of course taste great!
Here's this week's recipe. It's getting close! It makes a firm, slightly
sweet loaf with a small even crumb and a good rise.
We have a big Oster bread machine with a whole wheat cycle; it's model 4812
Betsy's Rye Bread of the Week
1.25 cups water
1 Tbsp butter
1 Tbsp applesauce
2 Tbsp honey
1 tsp salt
2 cups whole wheat flour
1.5 cups rye flour
2.5 Tbsp whole wheat gluten
2 tsp yeast
2 tsp whole caraway seeds (optional)
(ingredients in order of adding them to our machine)
If you use whole wheat bread flour, use less gluten. Don't cut the salt much!
For a higher loaf use 1 cup rye flour and 2.5 cups whole wheat flour.