Crusty Rye Bread
adapted from the Welbilt Bread Machine book
| Ingredients | 1-1/2 Pound | 2 Pound |
| Water | 1-1/4 C. | 1-3/4 C. |
| Oil | 2 T. | 3 T. |
| Salt | 1-1/2 t. | 2 t. |
| Brown Sugar | 2 T. | 3 T. |
| Bread Flour | 2 C. | 2-1/2 C. |
| Rye Flour | 1 C. | 1-1/2 C. |
| Nonfat Dry Milk | 2 T. | 3 T. |
| Active Dry Yeast | 1-1/2 t. | 2 t. |
| Caraway Seeds | 1 T. | 1 T. + 1 t. |
| Crisp Bacon, crumbled or | 6 slices | 8 slices |
Place ingredients in bread pan in order listed or according to manufacturer's directions. The caraway seeds are added at the fruit and nut signal. Depending on your machine this could be anywhere from 30 to 40 minutes into the cycle. Remember, when adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. This bread is processed at the Whole Wheat cycle.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
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