APPLE BUTTER RYE BREAD

Apple Butter Rye Bread image

Provided by KerfuffleUponWincle

Time 4h35m

Yield 2 1 pound loaves, 30 serving(s)

Number Of Ingredients 17

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1 cup apple juice
1/2 cup water
1 teaspoon lemon juice
1/2 cup apple butter
1 large egg (beaten)
2 tablespoons butter (softened)
1 cup walnuts (chopped, then toasted in a hot dry iron skillet)
2 1/3 cups bread flour
1 cup whole wheat flour
1 1/3 cups rye flour
1/4 cup brown sugar
30 green cardamom pods (OPTIONAL ~ open pods and grind seeds with the brown sugar above)
2 tablespoons powdered milk
2 tablespoons vital wheat gluten, PLUS
1 teaspoon vital wheat gluten
1 1/2 teaspoons salt
1 tablespoon bread machine yeast

Steps:

Put first six ingredients into bread machine pan.
Toast chopped walnuts in a hot dry iron skillet ~ set aside in a large bowl to cool.
Measure flours and add to bowl with toasted walnuts.
Shell cardamom pods and grind the seeds with brown sugar ~ add to bowl of dry ingredients.
Add dry milk powder and vital wheat gluten to other dry ingredients.
Spoon dry ingredients into bread machine pan, on top of wet ingredients.
In one corner of bread machine pan, add salt ~ in an opposite corner, add the bread machine yeast.
Select DOUGH CYCLE ~ after about 10 minutes of mixing, check dough consistency ~ if too dry, add water one tablespoon at a time ~ if too wet, add flour one tablespoon at a time, until dough is smooth and not ragged.
Divide dough and shape into two one-pound loaves ~ LET DOUGH RISE UNTIL DOUBLED. ALLOW ENOUGH TIME FOR PROPER RISE ~ If dough doesn't rise enough, the bread will be dense!
For two one-pound loaves, bake in a preheated 350F oven, in glass pans, for 20 minutes ~ tent with foil and continue baking another 10-15 minutes.
For one two-pound loaf, bake in a preheated 350F oven, in glass pans, for 20 minutes ~ tent with foil and continue baking another 20-25 minutes.
NOTE: I have not baked this recipe in a complete bread machine baking cycle.