Recipe by Annacia
My Dr was recently extolling the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes your machine.
Top Review by Bonnie G #2
The flavor of this bread is soooo good. Strong rye flavor and just what I was looking for. That said I did have some problems with making it, I'm thinking it's not the recipe issue but probably as I'm fairly new at working with rye bread. I thought I followed the recipe and loved that it made a small loaf so that I didn't have a lot of waste. The size turned out perfect for me and DH. But while the ABM was working I noticed that the dough was really dry and crumbly - not coming together into a ball. I added more water a tablespoon at a time and it took about a half a cup more before it began to come together as I expected. Being rye I expected a sticky dough not a dry one so this was a surprise to me. When I did get the dough, it had a good rise and the flavor when done was just what I was looking. Worth the extra effort.
- 1⁄2 cup warm water, plus
- 2 tablespoons warm water
- 2 tablespoons dark honey
- 1 1⁄2 tablespoons butter, melted
- 1 teaspoon salt
- 1 1⁄2 cups bread flour
- 3⁄4 cup rye flour
- 1 1⁄2 teaspoons caraway seeds
- 1 1⁄4 teaspoons active dry yeast