This is based on the Bread Machine Caraway-Rye Bread from the 2006 edition of the Weight Watchers cookbook. (If it is of interest to you, the original recipe has a Points value of 2.) I did make a few changes to the recipe -- less molasses (I didn't want it to be as dark), and no caraway (I hate caraway), but other than that it's mostly the same. This bread makes great toast.
The mixer method is something I haven't tested, so experiment a bit if it doesn't come out quite right. I invite corrections to the recipe at connorbd@yahoo.com.
1 1/4 cup warm water
2 tbsp molasses
2 tbsp canola oil or melted butter
1 1/2 tsp salt
2 1/4 c bread flour
1 c stone-ground rye flour
1 pkt instant yeast
Bread machine: Put the ingredients in the bread machine according to manufacturer's directions (usually liquids in first, or roughly the order the ingredients are given) and then set the machine to a whole grain cycle. Cool on a rack and serve with butter.
Mixer or by hand: Put the ingredients in the mixer bowl and mix with a dough hook until it comes together as a dough, then let it sit for 10-15 minutes to allow the water to soak into the flour (the autolyse, for bread junkies). Knead with dough hook for 3-5 minutes (or by hand for about 10), then place in a covered bowl in a warm place to rise for 90 minutes. Fold over to redistribute yeast, then place into a greased loaf pan and let rise again for 90 minutes. Preheat oven to 400F, then bake for 40-50 minutes or until the loaf sounds hollow when thumped. Cool on a rack and serve with butter.
