Bread Machine (51 page)
2
1
/
2
cups bread flour
1
1
/
2
cups medium rye flour
1 tablespoon plus 1 teaspoon gluten
3
/
4
teaspoon fennel seeds, crushed
3
/
4
teaspoon aniseed, crushed
2 teaspoons grated orange zest
1
3
/
4
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
F
rom Germany to Poland to Russia, some form of this daily black bread is made. It is soft and mild, rather than dense and sour as you might expect a black bread to be. The flavor is even better on the second day. Serve this popular bread with bratwurst or roast pork, and
Himmel und Erde,
“heaven and earth,” equal portions of potatoes, turnips, and apples mashed together with butter and milk, sprinkled with bits of cooked bacon.
1
1
/
2
-POUND LOAF
1
1
/
8
cups water
3 tablespoons butter, melted
1
1
/
2
tablespoons molasses
1
3
/
4
cups bread flour
1 cup medium or dark rye flour
1
/
4
cup wheat bran
2 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon gluten
1
1
/
2
teaspoons instant espresso powder
1
1
/
2
teaspoons caraway seeds
1
/
2
teaspoon fennel seeds
1
1
/
2
teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2-POUND LOAF
1
1
/
2
cups water
4 tablespoons butter, melted
2 tablespoons molasses
2
1
/
3
cups bread flour
1
1
/
3
cup medium or dark rye flour
1
/
3
cup wheat bran
3 tablespoons unsweetened Dutch-process cocoa powder
1 tablespoon plus 1 teaspoon gluten
2 teaspoons instant espresso powder
2 teaspoons caraway seeds
3
/
4
teaspoon fennel seeds
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe may be made using the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
T
he acid ingredients in this recipe—vinegar and sour cream—give this rye dough a moist, pliable consistency that ends up producing a beautifully moist, fine-textured loaf. Sour cream is an unusual ingredient in rye bread recipes, but here the addition makes a memorable sandwich loaf. I like to make this bread when I have a pot of borscht full of beets and potatoes on the stove. The aroma of this bread while it is baking is quite exciting. The loaf is as delicate as a cake when it comes out of the pan, so remove it carefully and cool it standing rather than on its side.
1
1
/
2
-POUND LOAF
2
/
3
cup water
2 tablespoons balsamic vinegar
2
/
3
cup sour cream
2 tablespoons dark honey or molasses
2 tablespoons vegetable oil
1
3
/
4
cups bread flour
1
1
/
4
cups dark rye flour
1 tablespoon instant potato flakes
1 tablespoon plus 1 teaspoon gluten
1 tablespoon caraway seeds
1 teaspoon ground coriander seeds
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
2-POUND LOAF
3
/
4
cup water
2
1
/
2
tablespoons balsamic vinegar
7
/
8
cup sour cream
3 tablespoons dark honey or molasses
3 tablespoons vegetable oil
2
1
/
2
cups bread flour
1
1
/
2
cups dark rye flour
1
1
/
2
tablespoons instant potato flakes
1 tablespoon plus
2 teaspoons gluten
1 tablespoon plus
1 teaspoon caraway seeds
1
1
/
2
teaspoons ground coriander seeds
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic or Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) The dough ball will be well shaped, but tacky and spread like a puddle during the risings.