Master the Art of Baking Delicious Rye Bread

Delicious Rye Bread, Oven-Baked

Ingredients:

• 5 teaspoons Rapid Rise Yeast
• 2 teaspoons sugar (for the yeast)
• 2 1/4 cups warm water (110-115°F)
• 2 tablespoons extra virgin olive oil (or safflower, canola, or grapeseed oil)
• 2 cups Vital Wheat Gluten (Millstream)
• 1 cup Dark Rye Flour (Rogers)
• 1 1/3 cups Soy Flour (Bob’s Red Mill Stoneground)
• 1/2 cup Flax Seed Meal (Bob’s Red Mill)
• 1/2 cup Wheat Bran
• 1 teaspoon sea salt

Instructions:

1. In a bowl, whisk together all the dry ingredients and set aside.
2. In the bread machine pan, combine sugar and water, then stir. Add the oil.
3. Pour the dry ingredients into the pan, load the pan into the machine, and set it to the Dough cycle.

Preparation:

1. After kneading and rising (up to 1.5 hours), place the dough on a lightly floured board (using 2 tablespoons of Atkins Bake Mix or oat flour). Divide the dough in half, knead lightly, and shape into loaves.
2. Place the loaves into oil-sprayed loaf pans, lightly spray the tops (using an olive oil pump or pan spray), cover with waxed paper, and let rise in a warm, draft-free spot for about 30 minutes.

Baking:

1. Preheat the oven to 350°F. Bake the loaves for about 35 minutes, or until the internal temperature reaches 190°F.
2. Lay the pans on their sides to cool for at least 15-20 minutes, then transfer the loaves to a wire rack to cool completely.
3. For best results, slice when completely cool and store in the refrigerator or freezer.