When it comes to bread, whole grains are usually what people are looking for. This bread is 2/3 whole grains, with 1/3 white wheat and 1/3 rye. The final third is bread flour, because I think it helps the texture of the bread.
This makes a nice sandwich bread, and it couldn't possibly be easier.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- Yield:Makes 1 loaf
- Active time: 15 minutes
- Total time:4 hours, 15 minutes
- 1 teaspoon instant yeast
- 4 1/2 ounces (about 1 cup) bread flour
- 4 1/2 ounces (about 1 cup) white whole wheat flour
- 4 1/2 ounces (about 1 cup) rye flour
- 1 tablespoon wheat gluten
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon caraway seeds
- 1 1/2 cups cool water
Add all the ingredients to your bread machine in the order required by your bread machine (this is the proper order for the machine I have,)
Set the machine for the regular-style loaf, dark crust (if you have that option)
Remove the loaf from the machine when it is done baking. Let it cool completely on a rack before slicing.