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Rye Bread, Russian Black (D/P, TNT)
Source: "Bread Machine Magic," by Linda Rehberg & Lois Conway
Yield: 1-1/2 pound loaf (Measurements for a 1-pound loaf are in parenthesis)

1-1/8 cups water (7/8 cup)
2 tbsp. cider vinegar (1-1/2 tbsp.)
2-1/2 cups bread flour (2 cups)
1 cup rye flour (1/2 cup)
1 tsp. salt (1 tsp.)
2 tbsp. butter or margarine (1-1/2 tbsp.)
2 tbsp. dark corn syrup (1-1/2 tbsp.)
1 tbsp. brown sugar (2 tsp.)
3 tbsp. cocoa powder (2 tbsp.)
1 tsp. instant coffee powder (3/4 tsp.)
1 tbsp. caraway seeds (2 tsp.)
1/4 tsp. fennel seeds (optional) (pinch)
2 tsp. active dry yeast (2 tsp.)

Place all ingredients in bread machine and press Start.

After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing.

Crust: regular

Poster's Notes:
My favorite bread machine book is "Bread Machine Magic," by Linda Rehberg & Lois Conway.

I've made many of the recipes many many times and all I tried were delicious. I hardly use my bread machine anymore because I gained many pounds, many times just slicing away at those things. Don't believe that thing about not gaining weight if you eat standing up. It's not true!

When in doubt read the instructions! They have a note in the intro that all 1-pound machines use the same amount of yeast so there is no need to categorize the machines for that size.

Also, there is a real difference in the amount of liquid required from machine to machine. Feel the dough as you need and adjust liquid/flour ratio by the tablespoon until you get the slightly tacky dough you are used to.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A