@all: my rye bread recipe has evolved a bit so let me put it up again:
Into the pan of the Zojirushi breadmaker:
- 1 can of Guiness beer
. If not available, 1 can of regular beer/pilsener. (No water!)
- 1.5 Tbsp olive oil
- 1.5 cups bread flour
- 1.5 cups whole wheat flour
- 1 cup rye flour
- 1/3 cup old fashioned rolled oats
- 2 Tbsp sugar
- 1 tsp caraway seeds (optional for taste)
- 1 tsp (or stick) instant coffee (optional for color and taste)
- 1 tsp old fashioned cocoa (optional for taste)
- 1.5 tsp iodized salt
- 1.5 tsp instant yeast
Choose program "basic dough" incl. the preheat ingredients cycle. This is a knead and 3x rise program that takes about 2 hours.
Anything that is optional can be left out. The rest should not be changed. Do not attempt this with water
instead of beer
. Put the ingredients in the order shown above into the pan. Make sure to keep salt
on one side and yeast on the other side as the salt will kill the yeast otherwise.
When the program is done, dump the dough onto a floured surface and form into a round boule. Put this on a cookie sheet. For a convection oven
, I use a silicone mat on the oven
rack. Now put this in a COLD oven and cover with a clean kitchen towel. Set timer to 1.5 hours.
tip: I use a special rise basket for that now. This protects and shapes the boule during rise. I got it from Amazon and they are great but not required.
After 1.5 h rise, remove the towel (and rise basket if used) and use scissors to cut a shallow pattern into the top. Set the oven to 375F for convection oven or 400F for refular oven. Set the time to 55 minutes for convection oven or 1h for regular oven.
When done let cool on 2nd (cold) oven rack.
This bread will be heavier than a white bread but not the dense bread as described by other posters. It will be like (or better) than the artisan rye breads sold in true artisan bakeries.