Russian Rye Bread

1 cup Water
3/4 cup Buttermilk
3 tablespoons Highwood Crossing Canola oil
1 teaspoon Salt
3 tablespoons Molasses
2 1/3 cups Highwood Crossing All-purpose flour
1 1/4 cups Highwood Crossing Rye flour
3/4 cup Highwood Crossing Oat flakes
2 tablespoons Cocoa powder
1/2 teaspoon Pepper
1 1/2 teaspoons Instant yeast

Put ingredients in bread machine and turn to dough or whole-wheat cycle.

When cycle is complete tap out dough onto lightly floured area and let rest 5-10 minutes. Shape into a ball and place on parchment paper. Cover with large bowl or plastic bag and let rise 1 hour. Dust lightly with flour, slash top in an x, and Bake at 400ºF for 25-35 minutes.

*If your bread machine manual has been printed in the US, you may find your results not as you had hoped. The reasoning is the differences in flour between the two countries. In Canada, our wheat is usually higher in protein, and thus higher in gluten. Canadian bread flour tends to be stronger and absorbs more water than its American counterpart. This explains why additional water must be added when using Canadian-made flour in an American bread recipe. We have also found that in order to have a satisfactory 100% whole wheat bread using the bread machine, we add lemon juice and an egg as you can see from the 100% Whole Wheat Bread recipe below. You can also bake the bread in the machine if you choose “Whole Wheat Cycle” instead of “Dough Cycle”. You may have to experiment a bit for best results.

Makes 1 loaf