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Deep Dark Rye

TWO-POUND LOAF

1 ¼ cups warm water

2 tablespoons oil

2 tablespoons molasses

1 ½ tablespoons cider vinegar

2 ½ cups whole wheat flour

1 ½ cups whole rye flour

1 ½ teaspoons salt

1 teaspoon caraway seeds

2 teaspoons yeast

1 ½-POUND LOAF

1 cup warm water

2 tablespoons oil

1 ½ tablespoons molasses

1 tablespoon cider vinegar

2 cups whole wheat flour

1 cup whole rye flour

1 teaspoons salt

¾ teaspoon caraway seeds

2 teaspoons yeast

ONE-POUND LOAF

⅔ cup warm water

1 tablespoon oil

1 tablespoon molasses

2 teaspoons cider vinegar

1 cup whole wheat flour

3 tablespoons gluten

¾ cup whole rye flour

¼ teaspoon salt

¼ teaspoon caraway seeds

1 teaspoon yeast

Moist and dark but far from heavy, with a fine rye flavor, this delectable bread will keep very well, though it seldom has the chance.

We use stoneground whole rye flour for its wonderful flavor. Keep whole rye flour airtight in the refrigerator, and use it up while it is fresh. (More on rye flour.)

The special rye mixing technique is interesting—not your usual toss-into-the-machine-and-turn-it-on! Giving the wheat flour a head start, and adding the liquids after the flours are combined, makes the loaf higher, with much superior texture. Choose a cycle about 3 hours total, and, if possible, choose dark crust.

Measure the liquids, including the oil, into a large measuring cup. Put half of the liquid mixture into machine and mix in the wheat flour (and gluten, if used). It will be dry. Restart machine to preheat. (If no preheat, just let dough rest for ten minutes, then start machine.) As the machine begins to knead, mix in rye flour, salt, and seeds. It’s drier yet! Slowly add remaining liquid to the forming dough, then sprinkle the yeast over it. As kneading continues, add more flour or water as required to make a slightly stiff dough.

Rye dough must not be overkneaded. Machine options: program the kneading time down to 15 minutes. Or take the dough out of the bucket after the “extras” signal, and put it back in when “rise 1” starts. Or put 2 tablespoons gluten into the bottom of each cup when you measure the wheat flour to make the dough stronger.

If this bread weren’t so good, it wouldn’t be worth all this fussing, but it is.

RAISIN RYE

Even better! Add raisins when the machine tells you to—some smooshing is OK. Use ¾ cup raisins in the 2-pound loaf, ½ cup for a 1 ½-pound, and ¼ cup for a 1-pound loaf.

Buttermilk Bread

TWO-POUND LOAF

¾ cup HOT water

3 tablespoons honey

¾ cup buttermilk

3 ½ cups whole wheat flour

3 tablespoons cold butter

1 ½ teaspoons salt

2 teaspoons yeast

1 ½-POUND LOAF

½ cup HOT water

2 tablespoons honey

¾ cup buttermilk

3 cups less 2 tablespoons whole wheat flour

2 tablespoons cold butter

1 ¼ teaspoons salt

1 ½ teaspoons yeast

ONE-POUND LOAF

¼ cup HOT water

1 tablespoon honey

½ cup buttermilk

1 ¾ cups whole wheat flour

1 tablespoon cold butter

¾ teaspoon salt

1 teaspoon yeast

SEEDS FOR ROLLS

¼ cup sesame seeds

¼ cup poppy seeds

1 tablespoon fennel seeds

Buttermilk Bread is the one we make the most often: tender, tasty, and a good keeper. Wonderful toasted—excellent for any sort of sandwich. The dough makes the very best rolls, too, plain or dipped in seeds, as described below.

Measure the hot water and honey into your measuring cup, and stir until the honey is dissolved. Add buttermilk, and mix. Set to light crust. Add ingredients according to the manufacturer’s instructions, and start machine. The first time you make this recipe with this flour in this machine, please reserve some of the flour and add it as described to make a soft, firm dough.

A very nice touch: brush the top crust with butter when you remove the loaf from the machine. This bread is especially soft and fragile when it just finishes baking. Please wrap