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August 22, 2008, Newsletter Issue #218: Sandwich Rye Bread
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Tip of the Week
An excellent Rye bread to use for sandwiches.
8 ounces warm water 1 teaspoon salt 1 Tablespoon vegetable oil 1 1/2 Tablespoons honey 1/2 teaspoon white vinegar 2 cups bread flour 1 cup rye flour 1 1/2 Tablespoons caraway seeds 1 1/2 Tablespoons powdered buttermilk 1 1/2 teaspoons vital wheat gluten (optional) 1 3/4 teaspoons active dry yeast
Assemble all ingredients in order listed or according to your bread machines directions.
Select Basic or French bread setting or select dough setting, remove, shape, let rise one hour and then bake in oven at 350 for 35 minutes.
To test if bread is done, tap on the bottom of the bread; it should sound hollow.
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