1 1/2 POUNDLOAF
5/8 c Milk
3/4 c Water (for
Welbilt/Dak machines add
3 tb More water)
1 1/2 c Whole-wheat flour
1 1/2 c Bread flour
1 c Rye flour
1 1/2 ts Salt
1 1/2 tb Butter or
Margarine
3 tb Molasses
1 tb Caraway seeds
2 ts RED STAR active
Dry yeast for all machines
Except 1 1/2-pound
Panasonic/
National machines (use 4
-1 POUNDLOAF-
1/2 c Milk
3/8 c Water (for
Welbilt machine add 1
Tablespoon more water)
1 c Whole-wheat flour
1 c Bread flour
1/2 c Rye flour
1 ts Salt
1 tb Butter or
Margarine
2 tb Molasses
2 ts Caraway seeds
2 ts RED STAR
Active dry yeast for all
Machines
1/2 ts RED STAR
Active dry yeast
Lois’s favorite bread is this densely-textured basic rye bread. It has a
great crust and is reminiscent of a good Jewish rye. Toasted or used for a
sandwich, it’s delicious. Place all ingredients in bread pan and press
“start”. After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.
Yields
1 Servings