Marmalade Rye Bread A-B-M

• 1 12 cups water
• 1 large egg (beaten)
• 1 teaspoon lemon juice
• 2 tablespoons butter (soft)
• 12 cup marmalade (orange)
• 1 teaspoon orange oil (optional)
• 1 14 cups walnuts (TOASTED in dry hot iron skillet, then chopped)
• 2 13 cups bread flour
• 1 cup whole wheat flour
• 1 13 cups rye flour
• 2 tablespoons vital wheat gluten
• 1 teaspoon vital wheat gluten
• 2 tablespoons powdered milk
• 1 12 teaspoons salt
• 1 tablespoon bread machine yeast

1. Place wet ingredients into pan of the bread machine.
2. TOAST walnuts in dry hot iron skillet, stirring constantly until fragrant ~ be careful not to burn!
3. Chop walnuts and put into large bowl to cool.
4. Measure flours, vital wheat gluten, and powdered milk into bowl with chopped walnuts ~ Stir to mix.
5. Place flour mixture into pan of the bread machine, on top of wet ingredients.
6. Place yeast into one corner of bread machine pan, on top of dry ingredients.
7. Place salt into opposite corner of bread machine pan, on top of dry ingredients.
8. For baking in oven ~ SELECT DOUGH CYCLE.
9. (See description if you want to refrigerate dough overnight for a slower rise and a delayed bake in the oven).
10. TO BAKE IN BREAD MACHINE: SELECT WHOLE WHEAT CYCLE; 2-LB LOAF; LIGHT CRUST.
11. ~~~~ NOTE: I HAVE NOT BAKED THIS IN THE ABM!
12. TO BAKE IN OVEN:.
13. Shape dough into two one-pound loaves and let rise until doubled in size.
14. Bake at 375F for metal pans; 350F for Pyrex or glass ~ bake 20 minutes; cover loaves with foil and bake for 10-15 minutes more!
15. For a soft outside crust, brush hot loaves on all surfaces with melted butter.

water, egg, lemon juice, butter, marmalade, orange oil, walnuts, bread flour, whole wheat flour, rye flour, vital wheat gluten, vital wheat gluten, powdered milk, salt, bread machine yeast

Taken from www.food.com/recipe/marmalade-rye-bread-a-b-m-388380 (may not work)