Title: Jewish Rye Cornmeal Bread
Categories: Breadmaker Ethnic
Yield: 1 Servings
| | md | ; large loaf |
| 1 1/8 | c | Water; 1 1/2 cup |
| 1 1/2 | tb | Oil; 2 tbsp. |
| 2 1/3 | tb | Honey; 3 tbsp. |
| 1/3 | ts | Salt; 1/2 tsp. |
| 1 1/2 | ts | Caraway seeds; 2 tsp. |
| 1/3 | c | Cornmeal; 1/2 cup |
| 2/3 | c | Rye flour; 1 cup |
| 2 | c | Bread flour; 2 1/2 cups |
| 1 1/2 | | Vital gluten; 2-4 tbsp. |
| 2 | ts | Active dry yeast; 2 1/2 tsp. |
Recipe by: The Bread Machine Cookbook by D. R. German/Bobb1744 Load machine
in order recommended by manufacturer. Procees on Whole Grain, White or
Sweet Cycle on lightest crust setting.