Recipe - Rye Bread Of The Week

1 One fourth cup Water
1 tablespoon Butter
1 tablespoon Applesauce
2 tablespoon Honey
1 teaspoon Salt
2 cup Whole wheat flour
1 One half cup Rye flour
2 One half tablespoon Whole wheat gluten
2 teaspoon Yeast
2 teaspoon Whole caraway seed ;
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.

ÒHere'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.Ó

From: Elizabeth Schwartz betsys@cs.umb.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe