This might be the first and last rye bread that I make at home. Why? Well, I was surprised when I went into anaphylactic shock after stuffing two slices down. It wasn’t severe enough to stop me, but I’m not eating another crumb of this bread.
The source was the Bob’s Red Mill Dark Rye Flour. Who would have thought flour would contain traces of tree nuts? Is there anything that is not nut-tainted anymore? I get so frustrated reading labels and tree nuts are possibly in everything that would make my life easier. Better to live with complication than die from convenience.
Turns out I was coming down with a bug and/or seasonal environmental allergy attack, it was badly timed and duped me into thinking the rye flour was evil. Next time I will find allergen-free flour.
This is for a bread machine, you could probably make this by hand as well.
- 1 egg, beaten
- 1 1/4 cup water @ 80ºC/110ºC
- 1/4 cup oil
- 1.4 cup molasses
- 1 1/2 tsp salt
- 2 1/2 cups bread flour
- 1 cup rye flour
- 2 tsp active dry yeast (2 3/4 tsp for rapid cycle)
Put everything in the bread maker and set it for whole wheat rapid cycle.