Wholemeal Rye and White 50-50 Bread Machine Loaf

I was a bit hesitant about this recipe because it specifies using the Rapid setting on the machine, which I don't normally use. Generally, I think bread should be made quite slowly. However, I decided to give it a go because I specifically wanted a rye/white combo bread. The loaf has turned out very well. It's really tasty, quite light and certainly on this first day, ideal for sandwiches. It's too early to tell if it will keep like that, or if it will need to be toast going forward, but as I probably eat toast more of the time, that's not a concern. I'm delighted.

I didn't follow this recipe exactly, because I couldn't find some of the ingredients--still, it was excellent. I'm from New Jersey originally, but have lived in London for several years. This recipe produced one of the best breads I've had in this country. I did add four tablespoons of caraway seeds and one tablespoon of vital wheat gluten flour, and it was almost like bread from one of my favourite New York delicatessens. Thank you!

I made this to use some wholemeal rye flour that came in my organic flour boxes. I used the number 2 setting on my bread machine as suggested (mine is a Panasonic machine where setting 2 = rapid white loaf). I was very impressed with the loaf. I wasn't too keen on the flavour until I toasted it - however I love it toasted! Another bonus is that it is very easy to slice due to its denser nature. I will be making a lot more of this bread.

I made this bread yesterday. It turned out perfectly. It has a nice crust and soft centre which has remained soft for day two.