[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.