When my weather buddy in Wisconsin talked of taking his homemade rye bread to work, Mom told me to ask him for the recipe. He also makes his bread in an automatic bread maker.
Rye has been a bit of a sticking point with us. In the past, we've had problem loaves - those that seemed to inflate normally and the deflate at the last moment like a stuck balloon (I later found out that this is due to adding too much yeast). So we tried Frank's recipe.
Just sliced - steamy hot - ready for butter
Frank said he once forgot to add the stirring blade when he made rye bread. "I had loaded everything but the blade was not there," he said. "Disaster!"
"The recipe is from Toastmaster," Frank said, "and asks me to use the Basic program which takes three hours."
Our basic loaf takes an hour longer.
Frank's Rye Bread (for Bread Machine)
1-1/2 cups bread flour
3/4 cup medium rye flour
3/4 cup water
4 teaspoons olive oil
4 teaspoons brown sugar
1 teaspoon salt
1-1/2 teaspoon active dry yeast
Even with this "known good" recipe, the rye bread seems much more dense, much less inflated than a white loaf. That's normal, though.
Frank makes a large loaf where our machine will hold only a one pound loaf. The recipe above is modified for a one pound loaf. "With my larger recipe I can simply use an entire 1/4 ounce package of yeast," Frank said. I needed to cut back.
Finished loaf, just out of the bread maker, and not yet sliced
I'm going to add caraway seed next time. This recipe doesn't taste strongly rye so something is needed to ramp up the flavor. It is quite brown, however. I may also experiment with slightly more sugar and salt.
But that will come another day.