LIGHT
LAVENDER & SPICE
RYE BREAD
For
this rye bread recipe you
will need a bread machine. (If
you do not have a bread machine
you can make a traditional
light rye or Swedish rye bread
recipe by hand & add
to it the flavorings of fresh
orange peel, dried lavender,
fennel & caraway
seeds.)
10
oz filtered or bottled water
(This
bears repeating, the hard tap
water in San Diego County (as
well as, other municipalities)
contains so many “things” in
it, such as chlorine & other
chemicals, that can be really
hard on yeast, it is recommended
that you avoid unfiltered tap
water when making yeast breads).
1 ½ teaspoons
sea salt
3
cups unbleached all-purpose
flour, such
as King Arthur Brand
¾ cup
dark rye flour, such
as Bob's Red Mill Brand
¼ cup
Corn flour (finely ground corn
meal) or corn meal (not cornstarch), such
as Bob's Red Mill Brand
2
Tablespoons dark brown sugar,
packed
1
teaspoon EACH dried lavender
florets, fennel seeds & caraway
seeds
zest
of one orange
2 ¼ teaspoons
active dry yeast
Follow
your Bread Machine Manufacturer's
directions. For my machine the
directions are as follows: Measure
out the ingredients into the
bread pan, fitted with the paddle,
in the order listed. Set the
machine for the basic cycle.
Remove promptly when done so
as to not have a soggy crust.
Cool loaf on a rack.
Note:
I store my rye, corn meal & other
whole grain flours, such as
buckwheat, whole wheat & semolina,
etc… in
the freezer, as well as, my
active dry yeast (this extends
the life of these perishables
considerably). I measure straight
from the freezer the frozen
flours & yeast
into the bread pan. In order
to allow them to come to room
temperature I set the machine
on basic cycle but add a ½ hour
by using the delay timer. This
method really works great for
me! |
