Chemiker > wrote in
:

> I've having trouble finding a decent recipe that works properly in
> my Breadman ultimate. Any body got one that gives a decent
> crumb and crust? Please let me know your take on adding
> gluten, if you would.
>
> TIA
>
> Alex
>

Here's a recipe from "The Bread Machine Cookbook," by Donna Rathmell
German. I haven't made this recipe and I don't use a bread machine, but
the recipe seems reasonable, based on my rye adventures.

New York Rye Bread, page 67

this is a low-rising, very dense, flavorful loaf just like you buy on
the streets of New York. If you want a lighter, fluffier loaf, add the
vital wheat gluten whith is available at health food stores. the
caraway may be adjusted to taste.

There are three numbers, small, medium and large. I hope the
columnation works.

Small Medium Large
Water 7/8 cup 1 1/8 cups 1 1/3 cups
Vegetable Oil 1 tsp 1 1/3 Tblsps 1 1/2 Tblsps
Honey 1 1/2 Tbsp 2 Tbsp 2 1/2 Tbsp

Salt 3/4 tsp 1 tsp 1 tsp
Caraway seeds 2 tsp 1 Tbsp 1 Tbsp
Rye Flour 1 cup 1 1/3 cups 1 1/2 cups
Bread Flour 1 3/4 cups 2 1/4 cups 2 2/3 cups
Vital Gluten*** 2 tsp 1 Tbsp 1 1/2 Tbsp
Nonfat Dry Milk 3 Tbsp 1/4 cup 1/3 cup
Yeast 1 1/2 tsp 2 1/2 tsp 1 Tbsp

*** Optional

The book says to do this on basic cycle. I have no idea what this
means, but I think it means to dump the stuff in and let 'er rip.

Barry