Rye Bread for the Bread Machine
Discover the joy of homemade artisan-style bread with this easy-to-follow Rye Bread for the Bread Machine recipe. Infused with the earthy flavor of rye flour and subtly sweetened with molasses, this recipe strikes the perfect balance of taste and texture. The optional caraway seeds add a classic, aromatic twist, making it ideal for sandwiches, toast, or pairing with soups and stews. Designed for ultimate convenience, this recipe takes just 10 minutes of prep time before your bread machine takes over, kneading, rising, and baking to perfection in about 3 hours. With straightforward instructions and pantry-friendly ingredients, this delicious rye bread is a must-try for bread enthusiasts and beginners alike.
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Recipe Information
Ingredients
- 1.25 cups Water
- 2 tablespoons Molasses
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt
- 1.5 teaspoons Caraway seeds (optional)
- 2 cups Bread flour
- 1.5 cups Rye flour
- 2 tablespoons Dry milk powder
- 2.25 teaspoons Active dry yeast
Instructions
Start by gathering all your ingredients and measuring them accurately.
Open your bread machine and remove the bread pan. Ensure the kneading paddle is securely attached.
Add the water, molasses, and vegetable oil to the bread pan first. Liquids go in first to improve mixing in bread machines.
Next, add the dry ingredients: salt, caraway seeds (if using), bread flour, rye flour, and dry milk powder. Layer them in the order listed above.
Make a small well in the center of the dry ingredients and add the active dry yeast. Be careful not to let the yeast touch the liquid ingredients yet.
Place the bread pan back into the bread machine and close the lid securely.
Set your bread machine to the Basic or White Bread setting (refer to your bread machine’s user manual for specifics). Choose the Light or Medium crust option, if available.
Start the bread machine and let it knead, rise, and bake the dough. The entire process will take approximately 3 hours depending on your machine.
Once the bread is done baking, carefully remove the bread pan using oven mitts (it will be hot). Let the bread rest in the pan for about 5 minutes.
Turn the bread out onto a wire rack to cool completely before slicing. Enjoy your freshly baked rye bread!
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 38.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
