Title: Blue Ribbon Rye Bread
Categories: Breadmaker
Yield: 1 Loaf

1 POUND LOAF
1/3	c	Spring water (75-80 F.)
2	tb	Fresh orange juice
1 1/2	c	White bread flour
1/2	c	Rye flour
1 1/2	tb	Dry nonfat milk
2	ts	Butter, at room temperature
1	ts	Rapid-rise yeast
		Or
2	ts	Active dry yeast
1/2	ts	Dried orange peel
1	ts	Fennel seeds
1 1/2 POUND LOAF
1	c	Spring water (75-80 F)
1/4	c	Fresh orange juice
2 1/4	c	White bread flour
3/4	c	Rye flour
2	tb	Dry nonfat milk
1	tb	Sugar
2	tb	Butter, at room temperature
2	ts	Rapid-rise yeast
		Or
1	tb	Active dry yeast
3/4	ts	Dried orange peel
1 1/2	ts	Fennel seeds

Source:Heartland Cooking Breads/Giedt *Note: Recipe works best on regular bake cycle

1. Put all ingredients except dried orange peel and fenne seeds in the bread pan and assemble the bread machine according to manufacturer's instructions.

2. Select regular, rapid or delayed bake cycle and light crust setting.

3. After the first beep or towards the end of the first nead, add the dried orange peel and fennel seeds, following your bread machine's instructions for raisin bread. Bake and cool as directed.

1 slice:129 cal,4g protein,3g total fat (1.5g saturated),22g carbo, 29mg sodium,6mg chol,2g dietary fiber

From: Ghislaine Dumont Date: 07 Oct 97 Home Cooking Ä

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