Karen's machine rye bread machine winner

I have adjusted "Uncle Wynn's bread machine rye" from allrecipes.com to suit our family.
I have used only a pinch of caraway seeds as the kids find the original 3tsp very very heavy.

Ingredients:
2 teaspoons yeast.
2 cups brown bread flour.
2 cups rye flour.
2 tablespoons wheat gluten
1 teaspoon salt.
3 tablespoons sweet molasses or honey.
2 Tablespoons oil.
1 1/2 cups water.
1-3 tsp caraway seeds depending on your taste.

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
I used the rye setting and its 3.5hrs.
Otherwise I would suggest the wholewheat setting and light crust.

A truly amazing bread making site

I really have been struggling to find a good bread making site and this one is great. It is truly comprehensive, and I will be baking a lot in my Panasonic SD255 bread machine this week end.

Have a super week end everyone.


Bread-baking tools and resources for making and enjoying great bread:

'via Blog this'

Rye Bread recipe in bread maker a flop.

I am sure you have seen the last few updates on my face book page to know that I was on the look out for a bread maker. After reading endless reviews on bread makers and finding one that has a rye bread and gluten free bread making function, I settled on the Panasonic  SD255 bread maker.


However, when I wanted to make rye bread today, the only recipe that the booklet didn't have, was that one. I googled a rye bread recipe it from the Panasonic website, and it turned out to be a flop. The top had caved in and it was all doughy on the inside. 

The top has caved in.
Possible causes Too much water was added. Not enough flour was used. Poor quality flour was used. The yeast was old. Water came into contact with the yeast.

The bread also had a lot of flour around the sides.

Some flour remains around the bread.
Possible causes Too much flour was used. Flour was not weighed on scales. Not enough water was added. (This problem is more likely when the flour used - for example, rye or wholemeal flour- is less water absorbent.)

The problem (a) seems to be too much water and (b) not enough water. So, that leaves me just as confused as when I started trouble shooting the problem.
Any idea's?