Follow the manufacturer’s instructions for the quick baking cycle. If you prefer, use the quick dough cycle, shape the loaf by hand when the dough is ready, and bake the bread in the oven as directed on page 281.
Recipe information
Yield
Serves 12, 18, or 24; 1 slice per serving
Ingredients
1-pound machine (12 servings)
3/4 cup water (tap)
1 tablespoon olive oil
1 1/2 cups all-purpose flour
1/2 cup rye flour
2 teaspoons gluten flour
2 teaspoons fresh rosemary leaves, chopped, or 1/2 teaspoon dried rosemary, crushed
2 teaspoons caraway seeds
1/4 teaspoon salt
1 teaspoon fast-rising yeast
1 1/2-pound machine (18 servings)
1 1/4 cups water (tap)
1 1/2 tablespoons olive oil
2 1/4 cups all-purpose flour
3/4 cup rye flour
1 tablespoon gluten flour
1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried rosemary, crushed
1 tablespoon caraway seeds
1/2 teaspoon salt
1 1/2 teaspoons fast-rising yeast
2-pound machine (24 servings)
1 1/2 cups water (tap)
2 tablespoons olive oil
3 cups all-purpose flour
1 cup rye flour
1 tablespoon plus 1 teaspoon gluten flour
1 tablespoon plus 1 teaspoon fresh rosemary leaves, chopped, or 1 1/2 teaspoons dried rosemary, crushed
1 tablespoon plus 1 teaspoon caraway seeds
1/2 teaspoon salt
2 teaspoons fast-rising yeast
Preparation
Nutrition information
Step 1
(Per serving)
Step 2
Calories: 86
Step 3
Total fat: 1.5g
Step 4
Saturated: 0.0g
Step 5
Trans: 0.0g
Step 6
Polyunsaturated: 0.0g
Step 7
Monounsaturated: 1.0g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 50mg
Step 10
Carbohydrates: 16g
Step 11
Fiber: 1g
Step 12
Sugars: 0g
Step 13
Protein: 2g
Step 14
Calcium: 7mg
Step 15
Potassium: 44mg
Dietary Exchanges
Step 16
1 starch
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