Every weekend I whip up a loaf of homemade rye and wheat bread to have ready for the week’s sandwiches, toast, snacks, etc. My husband and kids love having homemade bread and honestly I love making it. My house smells amazing as it bakes and it just makes me feel good to provide this for my family.
However, as a busy working mom, I would not be able to do this without my trusy bread machine
This rye bread recipe is adapted from Weight Watchers New Complete Cookbook
Caraway Rye Bread: Bread Machine to Oven Recipe
Servings: 12 slices
Serving size: 1 slice
Approximate nutritional information:
Calories: 153 * Carbs: 29 * Fat: 2 * Protein: 4 * Fiber: 3
Ingredients:
1 cup water
1/4 cup molasses
2 tablespoons melted unsalted butter
1 1/2 teaspoons salt
2 cups white unbleached flour
1 1/4 cups rye flour
1 tablespoon caraway seeds
1 1/2 teaspoons active dry yeast
Directions:
Step 1. Put water, molasses, butter, salt in first. Then add on top the flour and caraway seeds. Make a little well in the center of the flour and add in the yeast.
Step 2. Set machine to the wheat dough cycle and press start.If you are going to bake in the bread machine then set to wheat medium and press start. Please note some bread machine settings could be different so you may need to check the manual to be sure on the settings.
This is what it should look like after it is done kneading. The dough should be like a smooth round ball that is slightly sticky. If the dough is too sticky it needs more flour. Not sticky enough then it needs more water. Check this early on because once it is done kneading it is done and you will not be able to add to it.
This is what it looks like after it does it’s first rise. Isn’t that puurrtty?
Step 3. After it is complete remove from bread machine and place in the bread pan. Let it rise again for about 45 – 50 minutes.
Step 4. Place in 350 degree oven for 35 minutes.
Step 5. When done remove from oven. Let cool for about 3 minutes then remove bread from pan and cool completely on a wire rack. Do not cut bread until it is cooled completely.
Enjoy!
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When I tried the rye bread recipe, the dough started out a little wet but it soon dried up and turned perfect but after a few minutes of extra kneading,the dough started turning wet and sticky. In the end, it turned into something like stiff cake batter and the bread collapsed after rising. I believe that it’s overkneaded. Does this happen to you? How long does your machine knead for? Mine does it for 25 minutes. It’s a panasonic sd yd250. Please help.
Hi Edison. When bread collapses it means there was too much liquid. This recipe has worked well for my bread machine and ingredients. However, baking is such a science and even the little difference can have different results. Make sure when measuring flour you use a dry measuring cup and are leveling with a knife. As it is kneading if it is too sticky or wet add in my flour 1 teaspoon at a time. It should be tacky but not sticky and form nice round ball. I get a lot of bread machine baking tips from the king arthur website. Their info is very helpful check it out http://www.kingarthurflour.com/tips/bread-machine-basics.html Hope this was helpful.
Continued from previous comment: I know that you can use some wheat gluten but I don’t want to because it is unhealthy.
Just about to try this..sounds good.
My bread machine requires one to choose loaf size 1, 1 1/2, 2 lb
Also to choose crust Light/Med/Dark
so..just giving it a guess by ingredient quantity I’ll go with 1 1/2 and light.
I’ll let you know
1 1/2 lb and light crust was perfect and the bread is mega delicious. It’s sort of sweet tasting, I just made one of my favorite sandwiches with it and loved that sweet tasting touch at the end of each bite. My favorite sandwich is fresh lettuce, sliced avocado, thin slice of tomato and a couple of thin slices of liverwurst. (no dressing..mayo etc).
That is fantastic! So glad you enjoyed it!
I am new to the WW program would this still be a 2 point bread? Or more?