New York Rye Bread

SUBMITTED BY: Doug PHOTO BY: jyano

"A nice traditional New York Rye bread made much easier by using the bread machine."

PREP TIME	5 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 5 Min

SERVINGS & SCALING

Original recipe yield: 1 1 1/2 pound loaf

USMETRIC

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INGREDIENTS

1 1/8 cups warm water
1 1/3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
2 2/3 teaspoons caraway seed
1 1/3 cups rye flour
2 1/3 cups bread flour
1/4 cup vital wheat gluten
1/4 cup dry milk powder
2 1/2 teaspoons active dry yeast

READ REVIEWS (14)

DIRECTIONS

Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 13, 2004 by FSKORN

I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour to 2 cups and decreased bread flour to 1-2/3 cups. this enhanced the rye flavor. The loaf is pretty small but has a nice texture inside and out.

20 users found this review helpful

Reviewed on Jul. 16, 2005 by JUJAHNJA

After many Rye Bread recipe failures this one came through for me with flying colors. I made some subtle changes however. I increased the amount of water to 1-1/4 cups, the amount of oil to 1/4 cup, and the amount of caraway seeds to 3 teaspoons. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread pan when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. I baked it for 30 minutes at 350 degrees and it turned out beautifully.

17 users found this review helpful