As I wrote yesterday, we were looking for a rye bread recipe to use with our post Saint Patrick’s Day corned beef. I found two recipes to try. This is the second one. (Here’s the first light rye bread recipe.) During the next few days I’ll share the taste-off results. The first taste-off involves toast with cream cheese. The second test features pastrami sandwiches.
Extra Light Rye Bread
1 1/2 Cups water
2 Tablespoons olive oil
4 ¼ Cups white bread flour
2/3 Cup light rye flour
2 Tablespoons sugar
1 Tablespoon caraway seeds
1 1/2 teaspoons salt
2 teaspoons yeast
This makes a two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.
This bread is lighter in color than the other loaf. The bread is less firm and a more cake-like texture.
Both light breads are good, but which did we like best? Watch for the taste-offs and find out.
What We’re Chatting About