Follow the manufacturer’s instructions for the quick baking cycle. If you prefer, use the quick dough cycle, shape the loaf by hand when the dough is ready, and bake the bread in the oven as directed on page 281.

　　

Ingredients

Serves 12, 18, or 24; 1 slice per serving

　　

1-pound machine (12 servings)

3/4 cup water (tap)

　　1 tablespoon olive oil

　　1 1/2 cups all-purpose flour

　　1/2 cup rye flour

　　2 teaspoons gluten flour

　　2 teaspoons fresh rosemary leaves, chopped, or 1/2 teaspoon dried rosemary, crushed

　　2 teaspoons caraway seeds

　　1/4 teaspoon salt

　　1 teaspoon fast-rising yeast

　　

1 1/2-pound machine (18 servings)

1 1/4 cups water (tap)

　　1 1/2 tablespoons olive oil

　　2 1/4 cups all-purpose flour

　　3/4 cup rye flour

　　1 tablespoon gluten flour

　　1 tablespoon fresh rosemary leaves, chopped, or 1 teaspoon dried rosemary, crushed

　　1 tablespoon caraway seeds

　　1/2 teaspoon salt

　　1 1/2 teaspoons fast-rising yeast

　　

2-pound machine (24 servings)

1 1/2 cups water (tap)

　　2 tablespoons olive oil

　　3 cups all-purpose flour

　　1 cup rye flour

　　1 tablespoon plus 1 teaspoon gluten flour

　　1 tablespoon plus 1 teaspoon fresh rosemary leaves, chopped, or 1 1/2 teaspoons dried rosemary, crushed

　　1 tablespoon plus 1 teaspoon caraway seeds

　　1/2 teaspoon salt

　　2 teaspoons fast-rising yeast

　　

Nutrition information

Step 1

(Per serving)

　　

Step 2

Calories: 86

　　

Step 3

Total fat: 1.5g

　　

Step 4

Saturated: 0.0g

　　

Step 5

Trans: 0.0g

　　

Step 6

Polyunsaturated: 0.0g

　　

Step 7

Monounsaturated: 1.0g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Sodium: 50mg

　　

Step 10

Carbohydrates: 16g

　　

Step 11

Fiber: 1g

　　

Step 12

Sugars: 0g

　　

Step 13

Protein: 2g

　　

Step 14

Calcium: 7mg

　　

Step 15

Potassium: 44mg

　　

Dietary Exchanges

Step 16

1 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition