Ingredients:
1 lb loaf: — (1 1/2 Lb Loaf):
3/4 cups Water — (1 C)
2 Tbsp Oil — (3 Tbsp.)
2 Tbsp Honey — (3 Tbsp.)
6 Dried Fig Halves — (8)
2 Tbsp Saco Cultured Buttermilk Blend — (3 Tbsp.)
2/3 cups Whole Wheat Flour — (1 C)
1 1/3 cups Bread Flour — (2 1/4 C)
2 1/4 Tsp Active Dry Yeast — (1 Tbsp)
Add ingredients in the order suggested by your bread machine manual.
Use Basic Medium setting.
1 1/2 cup Flour — Rye Dark
9 cup Flour — White - Hard Winter Wheat Enriched
1/2 cup Oil — Vegetable, Corn
1 2/3 tbsp Vinegar — Cider
1 1/3 tbsp Salt — Sea/Flake
6 cup Water
1 1/2 cup Wheat Bran — Crude
5 oz Yeast Bakers-Fresh
This ALL American Style “Dark Rye” Bread Formula Also makes A Light/Crusty SOUPIER
FORMULA: Loaves are 1# 12-oz.; Soupiers are 8-oz.
BREAD: Scale, Pan, Wash, Dock/Slash, and Place Near Oven or in warm proofer to proof.
BAKE: At 400 1/4 F - 500 1/4 F. for 40-Minutes or until Dark Brown. Then remove bread from oven and place in cooling racks to cool.
