This recipe shows my process toward creating bread that captures both the flaky texture of challah and the taste of rye bread. I blended two recipes, challah and rye breads, considering the fat and protein content in a typical large egg.
Life, I suppose, is a work in progress. Each day we take steps. Some go forward. Some go backwards. Most depend on the work of others. Some find something delicious to share.
Loaf Size: 1 1/2 lb
| Variations | December 20, 2014 | January 5, 2015 |
|---|---|---|
| Beat together: | ||
| Eggs | 3 | 2 |
| Honey | 3 Tbl | 3 Tbl |
| Olive Oil | — | 1 Tbl |
| Warm water | 1/2 cup | 2/3 cup |
| Salt | 1 tsp | 1 tsp |
| Pour liquid into bread machine, and then add in the order listed: | ||
| Whole wheat flour | 1 cup | 1 cup |
| Dark rye flour | 1 cup | 1 cup |
| Bread Flour | 1 cup | 1 cup |
| Active dry yeast | 1 1/2 tsp | 1 1/2 tsp |
| Start bread machine. Avoid delayed start, as warm water and eggs spoil quickly. | ||