Wanting a nice loaf of rye bread for sandwiches, I created this recipe. I used stone-ground dark rye flour. If you use a different grind, you may have to adjust the amount of white flour. I don’t care for the taste of caraway, but if you insist, add 2-3 teaspoons of caraway seeds.
ADD TO BREAD MACHINE IN THIS ORDER:
1¼ cup water
1 Tablespoon vegetable oil
1 teaspoon salt
1 cup rye flour
2 cups white bread flour
1 Tablespoon sugar
2½ teaspoons yeast
Use white/dough cycle. After cycle is finished, place dough on floured board and let rest ten minutes. Knead into loaf shape and place in oiled 1.5 lb. loaf pan. Cover and let rise in a warm place for 40 minutes, or ’til double. Bake at 400° for 25 minutes. Remove from pan, cool on rack.