Marmalade Rye Bread A-B-M

Ingredients

• 1 1/2 cups water
• 1 large egg (beaten)
• 1 teaspoon lemon juice
• 2 tablespoons butter (soft)
• 1/2 cup marmalade (orange)
• 1 teaspoon orange oil (optional)
• 1 1/4 cups walnuts (TOASTED in dry hot iron skillet, then chopped)
• 2 1/3 cups bread flour
• 1 cup whole wheat flour
• 1 1/3 cups rye flour
• 2 tablespoons vital wheat gluten
• 1 teaspoon vital wheat gluten
• 2 tablespoons powdered milk
• 1 1/2 teaspoons salt
• 1 tablespoon bread machine yeast

Directions

1. 1

   Place wet ingredients into pan of the bread machine.

2. 2

   TOAST walnuts in dry hot iron skillet, stirring constantly until fragrant ~ be careful not to burn!

3. 3

   Chop walnuts and put into large bowl to cool.

4. 4

   Measure flours, vital wheat gluten, and powdered milk into bowl with chopped walnuts ~ Stir to mix.

5. 5

   Place flour mixture into pan of the bread machine, on top of wet ingredients.

6. 6

   Place yeast into one corner of bread machine pan, on top of dry ingredients.

7. 7

   Place salt into opposite corner of bread machine pan, on top of dry ingredients.

8. 8

   For baking in oven ~ SELECT DOUGH CYCLE. (See description if you want to refrigerate dough overnight for a slower rise and a delayed bake in the oven).

9. 9

   TO BAKE IN BREAD MACHINE: SELECT WHOLE WHEAT CYCLE; 2-LB LOAF; LIGHT CRUST. ~~~~ NOTE: I HAVE NOT BAKED THIS IN THE ABM!

10. 10

    TO BAKE IN OVEN:.

11. 11

    Shape dough into two one-pound loaves and let rise until doubled in size.

12. 12

    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!

13. 13

    For a soft outside crust, brush hot loaves on all surfaces with melted butter.