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.
- Place ingredients in the bread machine pan in the order suggested by the manufacturer.
- Select Basic bread cycle and start machine.
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.
This was wonderful bread! Mixed the dough in the bread machine, then took it out, kneaded it about 30 seconds, formed into a loaf and let it rise again. Baked it in the oven. Turned out great! Thanks for sharing.
I wanted a small loaf and this fit the bill. Because I don't like the shape of any loaf in my machine, and I knew a small loaf would be a 4-inch FLAT square, I finished this off by hand, and baked in a small loaf pan. I got a perfect snack-sandwich size loaf. This is a light rye, so flavor is subtle. As per a previous review, I used half light honey and half molasses for the dark honey. Thanks for this keeper, for when we want just enough rye bread to go with our soup.