Friday, January 22, 2010

cumin rye bread

My easy attempt at making rye bread. This is kind of a wuss rye bread (mixed with other kinds of flour), but it's delicious! I exchanged the more commonly-used caraway seeds for cumin seeds, and I got a curry-like bread. Next step, darker rye bread, like the kind you eat with salmon and capers in Scandinavia.


1 egg
1 cup+1 Tbsp water, lukewarm
3 Tbsp oil
3 Tbsp honey
2 Tbsp powdered milk
1 1/2 tsp salt
1 1/2 cups bread flour
3/4 cups whole wheat flour
2/3 cups rye flour
1 Tbsp cumin seeds
2 tsp active dry yeast


Put ingredients in bread machine. Start the "dough" cycle.
Shape into a loaf and put in an oiled loaf pan to proof for an hour, covered by a towel.
Preheat the oven for that same hour at 450 degrees Farenheit.
Bake for 15 minutes, cover with tin foil so the top doesn't burn. Bake for another or 20 minutes.
Take the bread out of the pan as soon as you take it out of the oven so it doesn't get soggy.
Let cool for 15 minutes. Serve!!!

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