Bread Machine (53 page)
1
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2
teaspoon instant espresso powder
2 teaspoons caraway seeds
1
1
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2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
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3
cup raw sunflower seeds
2-POUND LOAF
1
2
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3
cups water
4
1
/
2
tablespoons molasses
3 tablespoons butter, melted
2 cups bread flour
1
1
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3
cups medium or dark rye flour
2
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3
cup whole wheat flour
1
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3
cup cornmeal
1
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4
cup unsweetened Dutch-process cocoa powder
2
1
/
2
tablespoons brown sugar
2 tablespoons nonfat dry milk
2 tablespoons gluten
3
/
4
teaspoon instant espresso powder
1 tablespoon caraway seeds
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
1
/
2
cup raw sunflower seeds
Place the ingredients, except the sunflower seeds, 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.) When the machine beeps, or between Knead 1 and Knead 2, add the sunflower seeds.
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.
C
racked grain breads of all kinds are bakery favorites for their nubby textures. Recipes for cracked rye breads are few and far between, though. Here is one you can make over and over again. This is a recipe I got from one of my baking mentors, Judy Larsen, and I adapted it for the bread machine. It is important to soak the cracked rye first or it won’t be able to bake into the loaf. This loaf makes great cashew butter and jelly sandwiches, but it is a favorite of mine for accompanying winter soups.
1
1
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2
-POUND LOAF
1
1
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4
cups boiling water
1
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2
cup cracked rye
3 tablespoons dark brown sugar
3 tablespoons butter
1
1
/
4
teaspoons salt
1
2
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3
cups bread flour
1 cup medium rye flour
1
/
3
cup nonfat dry milk
1 tablespoon plus 1 teaspoon gluten
1 tablespoon sesame seeds
1 tablespoon wheat germ
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
2-POUND LOAF
1
3
/
4
cups boiling water
2
/
3
cup cracked rye
1
/
4
cup dark brown sugar
4 tablespoons butter
1
1
/
2
teaspoons salt
2
1
/
4
cups bread flour
1
1
/
3
cups medium rye flour
1
/
2
cup nonfat dry milk
1 tablespoon plus 2 teaspoons gluten
1
1
/
2
tablespoons sesame seeds
1
1
/
2
tablespoons wheat germ
1 tablespoon SAF yeast or 1 tablespoon plus
1
/
2
teaspoon bread machine yeast
Pour the boiling water over the cracked rye in a bowl. Add the brown sugar, butter, and salt. Let stand 1 hour on the counter to soften.
Place the ingredients in the pan according to the order in the manufacturer’s instructions, adding the grain and its soaking liquid as the liquid ingredients. 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.
Technique: Making Soft Pretzels
Chewy pretzels are a great snack food. While commercial pretzels are cooked in a water-lye bath, at home, a baking soda bath does the job just fine. Here are two recipes: one for white dough pretzels that are immersed in a bath before baking, and one for rye pretzels, baked entirely in the oven. Children love these.
Soft Pretzels
Makes 12 large pretzels
1
1
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2
- or 2-pound-loaf machines
For the dough: