Bread Machine Easy Rye Bread Recipes

Steps:

• Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
• Select basic setting (I use basic setting, medium size, light crust) and push Start.

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

Steps:

• Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
• When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.

Steps:

• Put water, honey, butter, salt, rye flour, all-purpose flour, whole wheat flour, rye flakes, sugar, and yeast, respectively, into the pan of your bread machine.
• Select Basic setting and press Start.

Steps:

• Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!

Steps:

• Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
• Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
• When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.

Steps:

• Add to your bread machine according to manufacturers directions.
• I mix the flours and the gluten and caraway seeds before adding.

Steps:

• Add ingredients according to your bread machine manual and press the dough cycle. The dough will need to rise, up to 24 hours, in the bread machine until doubles in size. You can then bake it, in your bread machine, for one hour.

Steps:

• Weigh out ingredients for the starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
• Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
• Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
• Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours. The yeast will become active during this time.
• Measure out vegetable oil and reserve until ready for use.
• After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
• Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
• Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
• Preheat oven with a pizza stone to 450°F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
• Turn bread dough out onto a lightly floured countertop and divide into two pieces.
• Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
• Cover** and let rise for 45-60 minutes.
• After rising, slash the tops of the loaves using a serrated knife.
• Place the rolls in the oven using a pizza peel.*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
• Bake at 450 F for 15 minutes. Reduce heat to 400 F and continue baking for another 40 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
• Cool on wire racks and enjoy!
• *If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***An inverted cookie tray works in a pinch. ****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.