Jewish Rye Bread
One of the best ways to eat rye bread is to spread a fresh slice thickly with butter then top it with rounds of sliced red, white, or purple radish. Also, this bread is quite good for sandwiches and other spreadables such as pates or foie gras.
Servings
1 1-pound loaf
Servings
1 1-pound loaf
Ingredients
Instructions
  1. Add all the ingredients to the bread machine pan. Process on the basic bread setting. Remove bread from the pan to cool on a rack. Store wrapped in aluminum foil or in a paper bag.
Recipe Notes

From the book:

Rustic European Breads from Your Bread MachineĀ 

by Linda West Eckhardt and Diana Collingwood Butts

 

 

 

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