Blue Ribbon Rye Bread

Ingredients

1 POUND LOAF 1/3 cup spring water (75-80 f.) 2 tbsp fresh orange juice 1 1/2 cup white bread flour 1/2 cup rye flour 1 1/2 tbsp dry nonfat milk 2 tsp butter, at room temperature 1 tsp rapid-rise yeast 1 or 2 tsp active dry yeast 1/2 tsp dried orange peel 1 tsp fennel seeds 1 1/2 POUND LOAF 1 cup spring water (75-80 f) 1/4 cup fresh orange juice 2 1/4 cup white bread flour 3/4 cup rye flour 2 tbsp dry nonfat milk 1 tbsp sugar 2 tbsp butter, at room temperature 2 tsp rapid-rise yeast 1 or 1 tbsp active dry yeast 3/4 tsp dried orange peel 1 1/2 tsp fennel seeds

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Preparation
 
Yield: 1 lb. = 8 slices
1 1/2 lb. = 12 slices Source:Heartland Cooking Breads/Giedt

*Note: Recipe works best on regular bake cycle

1. Put all ingredients except dried orange peel and fenne seeds in the
bread pan and assemble the bread machine according to manufacturer s
instructions.

2. Select regular, rapid or delayed bake cycle and light crust
setting.

3. After the first beep or towards the end of the first nead, add the
dried orange peel and fennel seeds, following your bread machine s
instructions for raisin bread. Bake and cool as directed.

1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo,
29mg sodium,6mg chol,2g dietary fiber

From the recipe files of [email protected]

 

 
Servings: 1

 

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