Ingredients
1 teaspoon caraway seed
2 tablespoons dried onion flakes
3 cups bread flour
1 teaspoon salt
1 teaspoon fast rising yeast (Bread machine yeast)
2 tablespoons olive oil
1 cup rye flour
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
Ancient grain flour — nutty flavor, easier to digest than wheat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
Ancient wheat variety — oldest cultivated grain, different gluten
Ancient grain flour — nutty flavor, easier to digest than wheat
You're reading one of recipes available free. Full library with Gastronome.
place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. mine calls for wet ingredients first so i listed them in order to be placed into the machine. be sure to place the salt and yeast in separate corners. set machine on the dough cycle. place seeds and onion flakes in when machine beeps during the end of kneading. lightly oil large baking pan. when dough cycle is finished remove dough to a floured work surface. divide into two. roll out into a 1 inch disk. fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches then fold at center line pressing seams to seal. roll the loaf forward and back to form a 12 inch loaf. repeat with the other 1/2 of the dough. place both on the pan leaving room for them to raise. cover with oiled plastic wrap. place in a warm draft free place for 45 minutes. remove wrap dust with flour and score the loafs leave to stand for ten minutes while you preheat oven to 425 degrees. bake for 20 minutes. it will sound hallow when you tap on the bottom which will be dark. cool on wire rack.