Parfait! Honey Rye Bread

RyeToastbfLOTo review: we’ve got Sweet Honey French Bread (love that bread), and Sourdough Bread, and then Sourdough Rye Bread. All are good – tho’ I was getting a bit tired of the French bread, and the sourdough required too much of a commitment (2 loaves a week!), and the sourdough rye, while wicked tasty, and pretty simple – toss it all into the bread machine and come back in 3 hours – had sour cream in it – and I wanted something a touch “healthier”.


FloursSugarSaltUnmixedbfLOWhat if I substitute rye flour for some of the unbleached all-purpose I use when I make the Sweet Honey French Bread?

For my first attempt, I did a flat 2 cups a.p. and 1 cup rye. I yielded a rich, tasty, slightly moist loaf of bread – but with a sunken crown. It certainly didn’t hurt the taste, but I figured there was something wrong with my proportions, and tried again.

RyeBreadBakedbfLOThis is the result, as pretty a loaf of bread as you will find, still simple to make in a bread machine, calling for only 8 ingredients – including water), and with a subtle, nutty rye flavor – crazy good, by the way – toasted and wrapped around a cheeseburger.

•1 tbsp olive oil
•1-1/3 cup water
•1-1/2 tsp honey
•2-1/2 cups all purpose flour
•1/2 cup rye flour
OilWaterHoneybfLO•1 tbsp sugar
•1/2 tsp salt
•2 tsp yeast

My bread machine directions say to add ingredients in the order of wet, dry, and yeast; if your machine’s instructions differ, adjust the order to suit.

Combine the water, olive oil, and honey in the bottom of the bread machine pan. New: add the salt and sugar.

FlourYeastbfLOWhisk together the flour and rye flour  together in a large bowl to combine, then add on top of the water, olive oil, honey, salt and sugar in the bread pan.

Sprinkle the yeast over the top of the flour mixture.

Close the lid and set the machine for a 1-1/2 pound loaf of regular (or white) bread. I normally leave mine set on medium crust.

RyeToastChickenSaladbfLOWhen done – in a touch over 3 hours – remove the pan from the machine and allow to cool on a rack for 10 minutes, then pop the loaf out of the pan and allow to cool completely (or, just eat it warm).

Nice! And, aside from making a fine holder for a cheeseburger, it’s not too, too shabby toasted and served with dried cherry and toasted pecan chicken salad.

I also have a loaf waiting to be turned into Martin County Sausage Soufflé; that recipe, and the chicken salad coming up next week!

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