High Altitude Rye Walnut Bread
|1 c.||water (70 degrees to 80 degrees)|
|2 T.||walnut oil|
|1 t.||fine grained sea salt|
|2 c.||rye flour|
|1 c.||whole wheat flour|
|1 c. plus 2T.||bread flour|
|1 T plus 2t.||vital wheat gluten|
|1 t.||active dry yeast|
|1/2 c.||chopped toasted walnuts|
|1/2 c.||chopped dried apples|
In bread machine pan, place the first four liquid ingredients. Add in the salt, flours and vital wheat gluten. Make a well in the flour and add the yeast into the well.
Select the whole wheat setting and go! It is a good practice to check the dough after about five minutes of mixing and add 1 to 2 tablespoons of water or flour if needed. When the machine beeps and signals "add" pour in the walnuts and apples. (This is usually before the final kneading.) The machine will give the bread one more rise and then bake it.
Remove bread from machine and let cool, 20 minutes before cutting.
Note: When baking at sea level, it is a generally accepted practice to use twice the amount of yeast, but there might be some trial and error depending on your location.
Recipe provided by Chef Shellie Kark, Kitchencue
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