[gardeners] Sour cream rye bread
Shirley,George (gardeners@globalgarden.com)
Tue, 09 Jan 2001 10:22:24 -0600
Recipe is for a two-pound loaf. Enclosed is for 1.5 lb loaf ().
3/4 (2/3) cup water
2.5 (2) tbspn basalmic vinegar
7/8 (2/3) cup sour cream
3 (2) tbspn dark honey or molasses (I used molasses)
3 (2) tbspn vegetable oil
2.5 (1.75) cups bread flour (I used half whole wheat)
1.5 (1.25) cups dark rye flour
1.5 (1) tbspn instant potato flakes
1 (1) tbspn vital wheat gluten
2 (1) tspn vital wheat gluten
1 (1) tbspn caraway seeds
1 (0) tspn caraway seeds
1.5 (1) tspns ground coriander seeds
2 (1.5) tspn salt
1 (2.75) tbspn (tspn) bread machine yeast
Put ingredients in pan according to your machines directions. Uou can use either
the Basic or Whole Wheat cycle, I used Whole Wheat, and set the crust for
medium. The dough ball will be well shaped, but tacky and spread like a puddle
during the risings.
We find it right tasty and friends I have tried the recipe on like it right well
too. The recipe comes from Beth Hensperger's book "The Bread Lover's Bread
Machine Cookbook." Available from Amazon.com in hardback or paperback.
George