Karen in NC wrote:
> "Serene" > wrote in message
> ...
>> Serene
>
>> Whole-wheat-and-rye bread (ABM)
>>
>> 2 1/2 cups whole-wheat flour (I grind my own; you may need a little more
>> liquid if you use store-bought)
>> 1 cup whole-rye flour (see above)
>> 1/4 cup gluten
>> 2 Tbsp. sugar
>> 1 1/2 tsp. salt
>> 2 Tbsp. caraway seeds
>> 1 1/2 tsp. yeast
>>
>> Put ingredients in the breadmaker in the order the manufacturer says.
>> Either do it on dough cycle, let rise a second time in a loaf pan, and
>> then bake 35-40 minutes in a preheated 350F oven, or bake all the way on a
>> whole-grain cycle.
>
> Sounds great, but how much/what kind of liquid?

D'oh. I'm a dork. 1 1/4 cups water. Thanks!

Serene