I really like the taste of bread made with rye flour, but in the bread-maker options to use it are a bit more limited, in fact the best we can do is about 50% rye flour to 50% plain white bread flour. This recipe really delivers and upon tasting, everyone agreed this was possibly one the best loaves in the bread-maker so far.
As rye flour is both a wholemeal flour, and naturally has a lower gluten content than wheat flour anyway, then we must add a higher gluten flour into the mix so that we can get a spring dough with a reasonable rise. That’s the reason for the 50% white bread flour in this recipe. As this is rye base, for the sugar you can use a rich dark sugar such as muscovado or other brown sugar.
Given that we are using 50% plain white flour, we should use the regular setting on the bread maker. I generally set the loaf size to large, and set to the longer/dark bake setting.
Ingredients
- 300ml luke-warm water
- 1 or 2tbsp of oil or 10g of butter
- 10g salt
- 1 heaped tbsp brown sugar
- 250g plain white bread flour
- 250g dark rye flour
- 1tsp instant yeast (7g)
- 1tsp caraway seeds
- Handful of mixed seeds (25g) optional
Method
Mix all the ingredients into the bread-maker tray, most bread makers suggest liquid ingredients first so I’ve structured the list that way. If you’re using fresh yeast instead of dried powdered yeast, warm up the water slightly and crumble the yeast into the water along with the sugar for a few minutes before anything else.
Once you’ve put the liquids into the machine, then add both flours followed by other ingredients. Measure it in carefully. Don’t let the salt and yeast come into contact until the mixing starts.
With the bread-maker on the regular setting, I tend to use the darker/longer baking option. If you’re not that used to your bread-maker, probably start on the medium setting.
Once the bread is ready, take it out of the basket as soon as possible and put onto a wire rack. The basket will be very hot, take care when removing it. If the base is soft, I normally turn the loaf upside down for a few minutes once it is removed. It makes the base more crispy. Just remember after a few minutes turn it back the regular way around.
Loaf turned upside down
Just remember that when you take the bread out of the oven, it is still cooking, let it cool before eating!
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