Rosemary Rye Bread Bread Machine Instructions

• 3/4 cup water (tap)
• 1 tablespoon olive oil
• 1 1/2 cups all-purpose flour
• 1/2 cup rye flour
• 2 teaspoons gluten flour
• 2 teaspoons fresh rosemary leaves, chopped, or 1/2 teaspoon dried rosemary, crushed
• 2 teaspoons caraway seeds
• 1/4 teaspoon salt
• 1 teaspoon fast-rising yeast
• 1 1/4 cups water (tap)
• 1 1/2 tablespoons olive oil
• 2 1/4 cups all-purpose flour
• 3/4 cup rye flour
• 1 tablespoon gluten flour
• 1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried rosemary, crushed
• 1 tablespoon caraway seeds
• 1/2 teaspoon salt
• 1 1/2 teaspoons fast-rising yeast
• 1 1/2 cups water (tap)
• 2 tablespoons olive oil
• 3 cups all-purpose flour
• 1 cup rye flour
• 1 tablespoon plus 1 teaspoon gluten flour
• 1 tablespoon plus 1 teaspoon fresh rosemary leaves, chopped, or 1 1/2 teaspoons dried rosemary, crushed
• 1 tablespoon plus 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 2 teaspoons fast-rising yeast

1. (Per serving)
2. Calories: 86
3. Total fat: 1.5g
4. Saturated: 0.0g
5. Trans: 0.0g
6. Polyunsaturated: 0.0g
7. Monounsaturated: 1.0g
8. Cholesterol: 0mg
9. Sodium: 50mg
10. Carbohydrates: 16g
11. Fiber: 1g
12. Sugars: 0g
13. Protein: 2g
14. Calcium: 7mg
15. Potassium: 44mg
16. 1 starch

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Taken from www.epicurious.com/recipes/food/views/rosemary-rye-bread-bread-machine-instructions-391945 (may not work)