Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 oclock. Select "white bread" and push Start. This is the best rye bread recipe Ive ever made in the DAK R2D2. It was given to me by Ron Lanning, and I think he may also have posted it on the board. His recipe was for the small machine, and this my adaptation for the larger ones. It makes a very light, fluffy rye with a nice, domed top. I find that my rye bread does better if I leave the dough a little on the wet side. It will rise like crazy, so just before the bake cycle starts, I press it down just a bit to keep it from collapsing during the bake cycle. Source: SANYO BM _HOME BAKERY BOOK_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 30 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 3.8mg||1 %|
|Sodium 15.1mg||1 %|
|Potassium 197.9mg||5 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 75.9g|
|Protein 12.1g||17 %|
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Calories per serving: 409
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