Malted Rye Bread
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/4 cups milk
1/2 tablespoon yeast
2 1/2 cups bread flour
1 cup rye flour
1/2 tablespoon salt
3/4 teaspoon cardamom, ground
1/4 cup oil
1 tablespoon barley malt syrup
 cup honey
3 eggs

Preparation

1 Scald milk and let cool to room temperature. 2 Bring all ingredients to room temperature and pour into bakery, in order. 3 Set "baking control" at 10 o'clock. Select "white bread" and push Start.

About


In hot & humid weather, use 1/8 c less water. Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese. For early in the day eating, toast and spread with orange marmalade or apple butter.