Bread Machines -- Citrus Rye Bread

Recipes on this page were developed or tested by Cece Sullivan of the Times food staff and were evaluated by staff members.

The following recipe is from "Bread Machine Magic" by Linda Rehberg and Lois Conway.

CITRUS RYE BREAD 1 (1-pound) loaf; about 14 slices

1 (1/4-ounce) package dry yeast

2 teaspoons caraway seeds

Grated peel of 1 large orange

Grated peel of 2 large lemons

1 tablespoon brown sugar

1 tablespoon molasses

1 1/2 tablespoons margarine, softened

3/4 teaspoon salt

1/2 cup light rye flour

2 cups bread flour

1/2 cup warm water

1/2 cup warm milk

1. Place the yeast, caraway seeds, orange and lemon peels, the brown sugar, molasses, margarine, salt, rye flour, bread flour, water and milk in the bread pan and press start. If your machine has a crust setting select light.

2. When the baking and cooling cycles have finished remove the bread from the pan, place on a cake rack and let cool 1 hour before slicing.

Data per slice Calories 109 Protein 3g Fat 2g Carbohydrates 19g Sodium 128mg Saturated fat 0g Monounsaturated fat 1g Polyunsaturated fat 0g Cholesterol 1mg