If you own an automatic breadmaker and are getting tired of the same old loaf with the paddle hole in the bottom, then you should try using it for something new.  I frequently use my bread maker as a mixer/proofer and then shape the loaf by hand to cook in the oven.

The following recipe is for Jewish-style rye bread, based rather loosely on the book Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World by George Greenstein.  It reminds me of the caraway rye bread that my father used to like.  Somehow, when we were kids, Dad convinced my siblings and me that the best part of the bread was the heel - the crusty end of a loaf of bread.  Whenever there was a new loaf of bread, he would ask "Who want the end?"  Four voices would cry out, "I do, I do!"  Dad would make a big show of deciding who had yelled first, and then cut the end off the bread and hand it to one of us.  So, in honor of Dad ...

Breadmaker Jewish Rye Bread

This recipe is made to work with my Black & Decker B1630 Breadmaker, which can make loaves up to two pounds in size.  You may need to adjust it for your breadmaker.  The recipe has a starter, which is mixed and allowed to proof overnight, followed by making the actual dough.

1. If using caraway seeds, start by grinding the teaspoon of caraway that goes into the starter mixture.  Following your breadmaker's instructions, add the ingredients for the starter.  As soon as mixing has completed, turn off the breadmaker, or unplug it.
2. Leave to proof at room temperature in the pan of the breadmaker overnight or up to 24 hours.  The longer it rests, the more sourdough flavor will develop.
3. Set the breadmaker to the dough setting and add the rest of the ingredients.  Allow to run through the entire dough setting.  If your machine doesn't have a dough setting, then just shut it off or unplug it after the dough is complete and has risen, but before it starts to cook, about 2 hours depending on your breadmaker.
4. Turn the dough out onto a lightly floured surface, punch it down and then shape into a round or elongated loaf.  Place onto a baking sheet or, if you have a large enough pizza stone to hold the loaf, put the loaf onto a piece of parchment paper.  Cover loosely with a lightly floured cloth and let rise until nearly doubled.
5. Meanwhile heat your oven to 375°F (190°C).
6. When the bread is ready to cook, uncover the loaf, using a sharp knife or razor blade make a few slashes in the top and place it in the oven.  If you are using a pizza stone, use a peal to transfer the loaf on its parchment paper onto the stone.
7. Cook for about 40 minutes, until brown and the loaf makes a hollow thump when tapped on the bottom, or until an instant read thermometer reads 205°F (96°C).

Per Slice: 82 Calories; trace Fat (3.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 179mg Sodium

NOTES:

1. During the resting period the top of the breadmaker pan can be covered with plastic wrap to prevent drying.  Do not operate the breadmaker with the plastic wrap in place.
2. If you want a shiny crust, typical of some rye breads, make a solution of 1 tablespoon of cornstarch to ½ cup of cold water.  Heat it in your microwave or on the stovetop, stirring occasionally, until it thickens.  Brush this solution onto the loaf just before slashing the top.