| | Scandinavian Rye (1-Pound Recipe) 3/4 cup of water (70º to 80ºF)
1 tablespoon of vegetable oil
1 tablespoon of light molasses
2 tablespoons of nonfat dry milk
3/4 teaspoon of salt
1/2 teaspoon of grated orange peel
1/4 teaspoon of fennel seed
1/4 teaspoon of anise seed
3 tablespoons of pitted dates, quartered
1 1/2 cups of bread flour
1/2 cup of medium rye flour
1 tablespoon gluten (optional)
1 1/2 teaspoons of Fleischmann's® Bread Machine Yeast | |
Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding dates with flour. Process in basic/white bread cycle: medium/normal crust color setting. Remove baked bread from pan; cool on wire rack.
To Make Rye Toasts: Cool bread at least 2 hours. Slice thinly; remove crusts. Cut into squares or triangles, or into holiday shapes, using cookie cutters. Place bread on baking sheets; brush lightly with melted butter. Bake at 375ºF for 5 to 10 minutes or until lightly browned. Remove to wire racks; cool. Serve with flavored cream cheese spreads or thinly sliced deli meats and cheeses.
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