Use & Care Manual

17
CARAWAY RYE BREAD
INGREDIENTS 1½-LB. 2-LB.
Large eggs, at room
temperature
1 2
Water (80°F – 90°F) Enough to
measure 1¼
cups with egg
Enough to
measure 1¾
cups with egg
Oil 3 tbsp. ¼ cup
Honey 3 tbsp. ¼ cup
Dry skim milk powder 2 tbsp. 3 tbsp.
Salt 1¼ tsp. 2 tsp.
Bread fl our 1½ cups 2 cups
Rye fl our 1 cup 1¼ cups
Whole wheat fl our ¾ cup 1 cup
Caraway seeds 1½ tbsp. 2 tbsp.
Bread machine yeast 1¼ tsp. 2 tsp.
1. Place egg in a measuring cup; add water to required amount.
Pour into bread pan.
2. Add remaining ingredients into bread pan in the order listed.
3. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
4. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES 1 LOAF
WHOLE
WHEAT
WHOLE
WHEAT