This recipe shows my process toward creating bread that captures both the flaky texture of challah and the taste of rye bread. I blended two recipes, challah and rye breads, considering the fat and protein content in a typical large egg.
Life, I suppose, is a work in progress. Each day we take steps. Some go forward. Some go backwards. Most depend on the work of others. Some find something delicious to share.
Loaf Size: 1 1/2 lb
|Variations||December 20, 2014||January 5, 2015|
|Honey||3 Tbl||3 Tbl|
|Olive Oil||—||1 Tbl|
|Warm water||1/2 cup||2/3 cup|
|Salt||1 tsp||1 tsp|
|Pour liquid into bread machine, and then add in the order listed:|
|Whole wheat flour||1 cup||1 cup|
|Dark rye flour||1 cup||1 cup|
|Bread Flour||1 cup||1 cup|
|Active dry yeast||1 1/2 tsp||1 1/2 tsp|
|Start bread machine. Avoid delayed start, as warm water and eggs spoil quickly.|