Ingredients:
1 cup buttermilk
2 tsp packed
brown sugar
1 tbsp butter
2 tsp fennel
seeds
1 1/2 tsp
salt
1/2 cup dark
rye flour
2 1/2 cups
bread flour
1 1/2 tsp
rapid-rising or active yeast
Directions:
Pour the buttermilk
into the bread pan at room temperature,
then add the remain ingredients in the
order listed. Make an indentation the
dry ingredients in which to add the yeast.
Choose the Basic cycle, set the crust
on Medium, and start.
Note: The dough
should be both smooth and soft to the
touch during the mixing cycle. If the
dough is sticky and wet, add more flour,
one tablespoon at a time, until it is
smooth. If the dough is very firm, add
one teaspoon of water at a time until
it is soft.
This recipe and
many others can be found in Whole
Grain Breads by Machine or Hand: 200 Delicious,
Healthful, Simple Recipes, by Beatrice
Ojankangas
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