Austrian Rye Bread Abm Recipes

AUSTRIAN RYE BREAD (ABM)

Steps:

• Place ingredients in pan in order recommended by manufacturer.
• Use white bread/light setting.
• Remove loaf from pan when done and cool on wire rack before slicing.

GERMAN RYE BREAD (ABM)

Steps:

• Put the ingredients in your bread machine in the order recommended by the manufacturer. Mine is liquids first.
• Select cycle and press start!
• Works well on a whole wheat cycle.

AUSTRIAN PUMPERNICKEL BREAD

Steps:

• Dissolve the yeast in the warm water and let it sit until it is frothy. Then add the molasses, vegetable oil, caraway seed, salt, rye flour, shredded wheat and cocoa.
• Mix until smooth, then add the all-purpose flour until the dough develops a good texture. Turn it out onto a floured surface and cover. Let it rest for 10 or 15 minutes.
• Knead the dough until it is smooth.
• Now place the dough in a greased bowl and cover. Let it rise in a warm place until the dough has about doubled in size, which usually takes about an hour.
• Sprinkle a greased cookie sheet with cornmeal. Punch down the dough and divide in two, shaping each half into a round loaf. Put loaves onto opposite corners of the cookie sheet so they don't bake into each other. Brush the top of each loaf with some melted butter, then let them rise again until they've about doubled, another hour or so.
• Bake the bread in a preheated 375 degree oven for about 30 to 35 minutes, or until the loaves sound hollow when you rap them with your knuckles.

SOUR CREAM RYE BREAD (ABM)

Steps:

• Place all ingredients in the pan according to the manufacturer of your bread machine.
• Select basic/white cycle and medium crust color.
• Do not use delay cycle.
• Remove baked bread from pan and cool on a wire rack.