Cumin Rye Bread
 Lighter rye bread with cumin, fennel or anise seeds, makes a 12 inch loaf.
 Makes 24
 10 minutes preparation
 35 minutes cooking
 3 hours 15 minutes
101 calories, 1g fat, 19g carb, 3g protein, 107mg sodium
4.3 (2) user ratings
  • 1 ½ cups water
  • ⅓ cup nonfat milk powder
  • 1 tsp salt
  • 3 tbsp corn syrup
  • 2 tbsp canola oil
  • 2 ½ cups white flour
  • 1 cup whole wheat flour
  • 1 cup rye flour
  • 1 tbsp cumin
  • 2 tsp fennel seeds, or anise seeds
  • 1 tsp yeast, bread machine or instant (1 1/4 at low altitude)

Measure ingredients into bread machine pan, select basic cycle to raise but not cook. Additional white flour and rise time may be needed. Remove from pan, roll to remove bubbles form into loaf and place into large bread pan coated with non-stick spray. Cover and let rise for about an hour until dough has doubled in size. Preheat oven to 350 ℉ and bake bread for 35 minutes. Remove from pan and place on a cooling rack.

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