35
Rye.
Russian Black Bread
1
1
/
2
teaspoons yeast
380g (2
3
/
4
cups) wholemeal flour
100g rye flour
1
1
/
2
teaspoons bread improver
1 tablespoon skim milk powder
3 teaspoons sugar
1 teaspoons salt
1 tablespoon cocoa powder
1 teaspoon coffee powder
2 teaspoons caraway seeds
2 teaspoons anise seeds
1
1
/
2
tablespoons margarine
1 teaspoon vinegar
280ml water
Finnish Rye Bread
1
1
/
2
teaspoons yeast
300g (2
1
/
4
cups) wholemeal flour
180g rye flour
1
1
/
2
teaspoons bread improver
1 tablespoon skim milk powder
2 teaspoons sugar
1 teaspoon salt
1
1
/
2
tablespoons margarine
300ml water
Use this setting to create dark European breads. Please be aware that these breads will have
a dense texture.
Method
1.
Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2.
Place the bread pan into the breadmaker and close the lid.
3.
Press the Menu button to program (9)
Rye
.
4.
Select Size, press “Start”.
Bread will be baked in the number of hours indicated.
BM3400 Bakehouse Inst. 21/1/00 2:16 PM Page 38
