Ingredients
2 pound loaf
1 1/2 cups water
2 tablespoons canola oil
2 1/2 cups bread flour
1 1/2 cups medium rye flour
3 tablespoons brown sugar
1 tablespoon gluten
2 teaspoons gluten
2 tablespoons caraway seeds
2 teaspoons salt
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Add all the ingredients to the pan according to the manufacturer's directions. Set crust on medium and program for the Basic cycle; press Start. 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.
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Premium bread machine — dual kneading blades, rectangular loaf
Dark rye — pumpernickel, Scandinavian crispbread, sourdough blend
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk