Rye bread is eaten all around the world, popular in America and in much of Europe. It is really healthy and looks like a superfood compared to some other types of bread, plus it is tasty with its strong flavor and rich body. There are many different percentages of flour and rye that can be used in the recipe and the fact that this foodstuff has spread and evolved all around the world means that there are loads of variations out there caused by the dish evolving in different ways, but I am here to try and bring you the best bread machine rye bread recipe that will make sure you can get beautiful fresh Rye bread straight from your model of bread maker.
The ingredients I use are as follows:
1 cup water
1/2 teaspoon salt
2 tablespoons vegetable oil
1.5 tablespoons molasses
1 tablespoon sugar
1 tablespoon caraway seeds
2 tablespoons unsweetened cocoa powder
1.5 cups rye flour
1 cup bread flour
1-1/2 teaspoons dry yeast
Now in order to make you may have to follow the specifics of your bread maker, following the instructions in your manual or for a specific rye setting if you have one!
The recipe has been laid out for you above in the order in which the ingredients should go in. Usually you will simply need to give it a quick stir to avoid the ingredients congealing and making sure the machine doesn’t miss anything and then setting its cycle and going for a cup of tea or taking a break!
When you return at the end of the cycle the bread will be ready and hopefully made to your preferences. If you have a crust setting I would suggest that you go for a softer, lighter crust with a bread that will already be a little less smooth than other types anyway. Once finished, leave to cool on a rack or leave on a ‘keep warm’ bread machine setting before serving warm for the most delicious rye bread.
- Warm with butter spread on top
- Rye Bread sandwiches
- Rye Bread toasted with sun dried tomatoes and other toppings such as goats cheese and drizzled with olive oil.
- In stuffing, Rye bread can help make a beautiful chicken or turkey stuffing
- Croutons. If your rye bread is starting to get stale and you could do with using it up they make great croutons for a salad or even to pop into your soup.