Jewish Rye Bread (Bread Machine)
Jewish Rye Bread is easy to make with your bread machine, and tastes like the real thing. It's wonderful for toast or sandwiches.
Ingredients
- 1 cup (8-ounces) filtered water
- ¼ cup (1.75-ounces) vegetable oil
- ¼ cup (2-ounces) dill pickle juice
- 3 Tablespoons (0.5-ounces) dry potato flakes
- 1 ½ Tablespoons (0.7-ounces) light brown sugar
- 1 ½ teaspoons fine sea salt
- 2 cups (10-ounces) unbleached bread flour
- 1 cup (5-ounces) rye flour
- 2 ½ teaspoons bread machine yeast
Instructions
- Place all ingredients in pan of bread machine in the order listed. Program bread machine to Basic, Light. Press Start. (See Tips 1 and 2)
- When the bread is done, remove from the bread pan and cool completely on a wire rack. Yield: 1 ½ pound loaf.
Tips/Notes
- If desired, you can use the bread machine to process the dough, but bake the bread in the oven. In this case, remove the dough as soon as the kneading finishes. Place in a greased 9 x 4-inch bread pan. Cover and allow to rise in a warm place until double in bulk, about 75 minutes. Bake in a preheated 350°F oven for 30 minutes.
- Rather than making a loaf of bread, you can use the dough in this recipe to make delicious rolls.
Nutrition
Calories: 111kcalCarbohydrates: 17gProtein: 2gFat: 3gSodium: 246mgPotassium: 62mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 4mgIron: 0.3mg
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