Sourdough Rye Bread in my Mini Zo Bread Machine

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…


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I’m sharing my summer bread baking recipe with Angie, Su and Laura. Please come join the party at Fiesta Friday #131.

19 thoughts on “Sourdough Rye Bread in my Mini Zo Bread Machine

  1. Oh boy, you’re really taunting me, Lol… I need to add this bread machine to my ” most wanted” list! I’ve never had a sourdough rye bread, but I love each variety separately, so I imagine your creation is spectacular! Sounds like it’s definitely Reuben worthy. 😋


    • Bread machines make a lot more than just sourdough. I enjoy using “Rosebud” and she needs to be fed regularly 🙂 The one I have is perfect for 1, 2 or a small family. There are lots of choices out there Nancy and it’s perfect for baking bread in the warmer months.

      Liked by 1 person

  2. Delicious! My husband proclaimed that this should be my “go-to” recipe — that’s high praise, AND, it’s easy. Thank you.


  3. Hi, thanks for the recipe. I’m going to be using my regular 2 lb machine, not a ‘mini zo’, but the pan looks the same. Grilled reubens, coming up! 🙂


  4. I’ve had to resort to using a bread machine because of rental apt and bad bad oven control ruining my breads I’ve baked for 50 years. So I purchased a Mini Zo…but am only partly happy with it. Biggest problem has been the timing of the final rise with a machine, using my old tried and true, but adjusted recipes. So I am trying your tested 1 lb recipes. I found that using a bit less yeast in all my recipes by hand is necessary cause I have so much yeast in the air cause of my baking. With Mini Zo I had flattened top, and over risen loafs in most cases and other recipes you posted. So I am going to reduce the yeast till I can get a good, not over risen loaf. Wish me luck.


    • Good luck – this is probably my favorite bread (taste wise) using the Mini Zo. It also looks pretty good too! I have the old Zo and not the new version that is available. The recipe did come from Lora Brody’s book and I did not change a thing. I live in Michigan and don’t have any issues with bread baking. Let me know how things go… and if there is anything I might help you with 🙂


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