"Ken" > wrote in message
...
> Anyone have a good bread-machine rye bread recipe? I've tried several
> from books and the net but haven't found one I like. Some taste more like
> whole wheat.
>
> TIA
>
> Ken
>
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

I enjoy a Sourdough Rye Bread. I make the dough in the
breadmachine, then shape it, let it rise again and bake it in the oven.

Got the recipe from The Bread Machine Cookbook,
by Donna Rathmell German.

Her comment is: "A very light, slightly sour loaf of rye.
This is somewhat different than many of the other sourdoughs
as it has its own starter, which is used in its entirety in the recipe.
Molasses may be substituted for the barley malt syrup.

Here is the recipe for a Medium loaf.

Starter: 3/4 cup warm milk
3/4 cup rye flour
1 tsp. yeast

To prepare the starter: sprinkle yeast over warm milk and stir until
dissolved; then stir in the rye flour. Cover and let stand at room
temperature for 3 days, stirring once a day. Use the entire starter in your
bread recipe.

Bread: rye starter
1/2 cup of water
1 egg
1 1/2 Tbs. vegetable oil (I use olive oil)
1 1/2 Tbs. barley malt syrup (I use molasses)
1 1/2 tsp. salt
1 Tbs. caraway seeds
2 1/4 cups bread flour
3/4 cup rye flour
1 1/2 tsp yeast

Do the usual for your breadmaker.
Enjoy
Elly