Recipe - Loiss Rye Bread

1 One half POUNDLOAF
5/8 cup Milk
Three fourths cup Water (for
Welbilt/Dak machines add
3 tablespoon More water)
1 One half cup Wholewheat flour
1 One half cup Bread flour
1 cup Rye flour
1 One half teaspoon Salt
1 One half tablespoon Butter or
Margarine
3 tablespoon Molasses
1 tablespoon Caraway seeds
2 teaspoon RED STAR active
Dry yeast for all machines
Except 1 1/2pound
Panasonic/
National machines (use 4

1 POUNDLOAF
One half cup Milk
3/8 cup Water (for
Welbilt machine add 1
Tablespoon more water)
1 cup Wholewheat flour
1 cup Bread flour
One half cup Rye flour
1 teaspoon Salt
1 tablespoon Butter or
Margarine
2 tablespoon Molasses
2 teaspoon Caraway seeds
2 teaspoon RED STAR
Active dry yeast for all
Machines
One half teaspoon RED STAR
Active dry yeast

Lois's favorite bread is this denselytextured 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.

From: "Bread Machine Magic Cookbook" by Linda Rehberg, Lois Conway Posted
by: Debbie Carlson Cooking Echo

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 07, 98