2 tbsp oil
1 & 1/2 tsp salt
2 cups (280g) high-grade flour
1 & 1/2 (180g) cups rye meal
2 tbsp cocoa powder
1 tsp instant coffee granules
About 1 tsp caraway seeds
METHOD
Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer.
Set to the NORMAL/WHITE bread cycle, MEDIUM crust and START (or use DOUGH cycle and shape and bake as below). This is a good timer bread.
TO SHAPE AND BAKE: To make a round loaf pat the dough into a ball, flatten it slightly with your hand, then pick it up and tuck and pinch all the edges underneath, so the top of the dough is smooth and stretched, forming an evenly rounded loaf when baked.
To help keep its shape, put the round loaf in a 23cm round pan (preferably loose-bottomed) and dust with flour. Leave in a warm draught-free place for about 1 hour or until risen to about twice its original size.
Bake at 200C for about 30 minutes or until the loaf sounds hollow when the bottom is tapped.
Variation: For a light rye loaf, leave out the cocoa powder and instant coffee. Vary the amount of caraway seed to suit your taste.
Makes 1 large loaf (8 cup pan).
