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…
I’m sharing my summer bread baking recipe with Angie, Su and Laura. Please come join the party at Fiesta Friday #131.
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.
Wow this looks perfect!
Thanks – this loaf did turn out perfect. That does not always happen as I recently made a beer bread and it was kind of lopsided and did not cook through all the way.
Looks wonderful!
That’s a very impressive loaf of bread! 🙂
Thanks – it was delicious too Ronit 🙂
Am so impressed that you make your own bread Judi – and rye is my favourite!
Thanks Laura – using a bread machine makes baking bread so easy. Great way to have fresh bread in the summertime. Rye is one of my favorites too!
Yes experimenting with bread is in my must try list – luckily for now I have fantastic local bakeries that make artisan sourdough 😊
The bread looks absolutely perfect! Delicious 🙂 Happy FF!
Thanks so much Petra – rye bread is a favorite 🙂
Delicious! My husband proclaimed that this should be my “go-to” recipe — that’s high praise, AND, it’s easy. Thank you.
Thanks Gail – I’m happy you enjoyed it. This is one of my favorite recipes using my “mini zo”. A bread machine is such a great way to make fresh bread with little effort.
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! 🙂
The bread is delicious – I hope it turns out in the bigger machine 🙂 I love reubens too, that’s why I always fix a corned beef this time of the year!
Thx, I will report back! 😁
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 🙂
I use this recipe all the time for my son and DIL and it has become a favorite…TY. I tend to make mostly artisan or European type breads without a machine…but DIL isn’t so much into the heavy dense stuff. This recipe gives me and my son the taste of sourdough rye…BUT is light enough to be a good sandwich bread that KEEPS WELL and she is actually enjoying rye now. I actually only do the whole process in machine in height of summer. Rest of the time I make it as a dough…then rest it 10 mins…shape it and put it in a banneton for final rise and then bake off on a baking stone. IF I want to do an overnight refrigerated final rise…I use half the yeast and then bake after letting cold loaf sit while preheating. I get a wonderful oven spring…and a loaf that is even a bit tastier and must be scored for the best results. Either way…it has become a family bread. The crust is soft and chewy and very tasty. Makes great sandwiches. Very good way to keep your starter working between big tartine type breads.
I’m so glad you’ve been enjoying this recipe with your family. You are quite creative and seem to have different ways to make it. I love my bread machine and use it all the time, especially during the hot months. However, there is nothing better than the smell of fresh bread baking in your oven 🙂 Thanks for sharing…
I too find the Bread Machine handy during the summer months. I bought mine when my apartment oven was terrible and you just couldn’t get it over 400 degrees without setting off one of the 5 alarms…in one small apartment. I guess they figured seniors need EXTRA sensors…and bad ovens. Now I am in an OLD mobile my son got me…with a 1949 stove that bakes like a dream…without heating up the whole kitchen. Not fancy…but the view of the mountains is great and I can bake all I want without disturbing the neighbors in the middle of night with smoke alarms going off. They really made good stoves back then…even if it is tedious with cleaning cause the knobs don’t come off and there is no glass window. BUT it is a tank of a oven…and I can get it to 550 FAST and is accurate…and the stove is not overly hot while baking. But I like my bread machine for the kneading and for times when I am baking for the DIL or I am out in the garden.