Yikes – this rye bread was good. One of the best I’ve made in my Mini Zo. The crust and the bread itself had a good texture and a slice was delicious lathered up with butter. Hmmm – reuben sandwich next! Last week I posted a Sourdough Bread I made in my Mini Zo and I was very happy with the sourdough “tang”. But this version is even better – more flavorful ingredients such as molasses, rye, caraway seeds and even honey.
For those of you who are “fearful” of baking bread, get yourself a bread machine and a good cookbook such as “Bread Machine Baking” by Lora Brody. It has been my bread machine bible for 20 years. I make all kinds of bread and not only in a bread machine; I use slow cookers, artisan pots, baguette bakers, free-hand – you name it. My “About” page says I like to cook/bake everything and have no specialty and that is the truth!
Sourdough Rye Bread in my Mini Zo Bread Machine
Be sure all of the ingredients are room temperature. I fed “Rosebud”, my starter, 5 days before I used her. Be sure you feed your starter at least 3 days before you make this bread.
- 1 tbsp. plus 1 tsp. vegetable oil
- 1 tbsp. molasses
- 1 tbsp. honey
- 1 medium egg
- 1/3 cup water
- 1 cup Sourdough Starter (room temp. at least 2 hours but not more than 24)
- 1-1/2 cups unbleached white flour
- 1/2 cup rye flour
- 1 tbsp. caraway seeds
- 1 tsp. salt
- 1 tsp. active yeast
Place all ingredients in the order given above. I pressed Basic Bread – Regular and Regular Crust. It took 3 hours and 40 minutes from start to finish.
Once the bread is cooled I like to cut it in half and then slice it.
Once you’ve removed some sourdough starter replace it with 1 cup flour and 1/2 cup water. Let sit out overnight and then refrigerate until you are ready to bake bread again.
Recipe by cooking with aunt juju
All of the different ingredients:
The ingredients are added and ready to bake…