To 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”.
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.
This 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.
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.
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.
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.