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For Saint Patrick’s Day – Light Rye Bread in the Bread Machine — 4 Comments

  1. This is our favorite so far in our quest for the best rye bread. I use a Zojirushi and always weight my flour. I use regular unbleached and add 3 tablespoons of gluten to bring it up to bread flour protein level. This has me at 5 tablespoons of gluten total. About 320g of unbleached white flour plus 159g of dark rye flour I get from the bulk food isle at Winco. I might use a scosh less yeast (Costco yeast brick). Throw this in your Zoj and set it for a normal loaf and you are good to go. FWIW I am no baker, believe me.
    • 1 ½ Cups water
    • 2 Tablespoons olive oil
    • 2 ½ Cups white bread flour (320g)
    • 1 ½ Cups light rye flour (159g)
    • 3 Tablespoons brown sugar
    • 2 Tablespoons caraway seeds
    • 5 Tablespoon gluten (give or take)
    • 2 teaspoon salt
    • 1 Tablespoon yeast (maybe a little less)

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