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High Altitude Rye Walnut Bread

1 c.water (70 degrees to 80 degrees)
1/2 c.milk
2 T.molasses
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
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High Altitude Rye Walnut Bread - Equipment List

Bread Knife

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High Altitude Rye Walnut Bread - Instructions

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.

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High Altitude Rye Walnut Bread - Instructions Continued


Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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