Rye Not Bread
One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.
or add enough water to the buttermilk to make 1 1/8 cups
or brown mustard
or any light flavored oil
yeast, active dry
This recipe is for a 1½ lb loaf made on the longer cycle at medium crust setting. For a quicker loaf, use the rapid setting and up the yeast to 2 teaspoons instead of 1½ teaspoons. Place all ingredients in bread maker in the order as listed above. Bake on white bread setting and medium crust. Here is a little tip for new breadmaker users.... right before the last rise, take the paddle out of the breadmaker so you won't have that crater in the bottom of the bread loaf.