Rye Artisan Bread

From Gluten-Free Baking Classics for the Bread Machine

Cookbook

Author(s): Annalise G. Roberts

Page 57

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 4.0 / 5

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kfranzetta

12 years ago

★ ★ ★ ★ ★ 4/5

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This bread is a home run! I used sparkling water in place of the regular water. I also mixed the dough in my stand mixer with the paddle attachment for 7 minutes on relatively high speed. I let the dough rise for two hours on the counter and then overnight in the refrigerator. I had also added dill, but it was overpowered by the rye flavoring and the caraway seeds. I will definitely make this one again.

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