Recipe: Jewish Rye Bread (bread machine)

JEWISH RYE BREAD

"One of the best ways to eat rye bread is to spread a fresh slice thickly with butter and then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables."

FOR A 1 POUND LOAF:
2 to 2 1/2 teaspoons bread machine yeast
1/2 cup rye flour
1 1/2 cups bread flour
3/4 teaspoon salt
1 tablespoon caraway seeds
2 teaspoon vegetable oil
2 teaspoons molasses
3/4 cup water

FOR A 1 1/2 POUND LOAF:
2 1/2 to 3 teaspoons bread machine yeast
3/4 cup rye flour
2 cups bread flour
1 teaspoon salt
4 teaspoons caraway seeds
1 tablespoon vegetable oil
1 tablespoon molasses
1 cup water

Add all ingredients to the bread machine pan in order recommended by the manufacturer. Process on the basic bread setting.

Remove the bread from the bread pan to cool on a rack. Store wrapped in aluminum foil or in a (food grade) paper bag.

Source: Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts