The Mad Scientist's Bread Factory

Rye Pumpernickel Bread 

This is a very dense bread that is best eaten reasonably fresh and goes well with cheese and other strong-tasting accompaniments.
50% wholemeal rye flour
50% white bread mix flour
(Weights of flour and amounts of water and yeast as per your preferred recipe size)

Mix the two flours together in the weighing bowl. Place the water, flour and yeast in the bread maker bowl. As this is a very dry mixture, add extra water and some olive oil gradually as needed to allow the dough to take on a smooth enough consistency for kneading and rising. Make sure all the mixture is taken up into the dough ball (I use a spatula for this so as not to damage the non-stick coating of the bowl). Select the "Whole Wheat" program on the bread maker.

Easter Fruit Bread

600g white bread mix
360mL milk (in this case 2% fat)
2 1/8 tsp yeast
1/2 cup dried fruit medley
1/2 cup dried sultanas
1 tbsp dried cranberries
1 tbsp dried blueberries
1 tbsp sesame seeds

Add milk, flour and yeast to the bread maker bowl. Start "Sweet" program. Make sure all the mixture is taken up into the dough ball (I use a spatula for this so as not to damage the non-stick coating of the bowl). Add dried fruit at the appropriate chime. (I was not happy with how the fruit was getting mixed into the dough so I took it out and hand-kneaded it for a while to improving the mixing of the fruit and then returned it to the bread-maker.) The bread maker does the rest.

This makes a delicious sweet and fruity loaf which can be eaten in all the usual ways e.g., plain or warmed or toasted and spread with butter, margarine or jam.

Light Wholemeal Rye Bread 

100g wholemeal rye flour
400g white bread mix
300mL water
1 3/4 tsp yeast

Mix the two flours together in the weighing bowl. Place the water, flour and yeast in the bread maker bowl. Make sure all the mixture is taken up into the dough ball (I use a spatula for this so as not to damage the non-stick coating of the bowl). I used the "Basic" setting in this instance and it grew into a nice fluffy and tasty loaf.

Light Wholemeal Rye and Three Seeds Bread 

100g wholemeal rye flour
500g white bread mix
360mL water
2 1/8 tsp yeast
1 tbsp sunflower seeds
1 tbsp pepitas (shelled pumpkin seeds)
1 tbsp brown linseeds (flaxseed)

Mix the two flours together in the weighing bowl. As an experiment to see if I could avoid the uneven additive mixing issue encountered with the fruit bread, I also mixed the seeds in with the flour at this stage. Place the water, flour mixture and yeast in the bread maker bowl. Make sure all the mixture is taken up into the dough ball (I use a spatula for this so as not to damage the non-stick coating of the bowl). Also as an experiment, I selected the "Whole Wheat" (rather than "Basic") program on the bread maker as this allows additional time for proving and rising. The bread turned out nicely, soft and fluffy in the centre with a crisp crust. I suspect it would have worked just as well on the "Basic" setting so I will try that next time. It would also be quite OK to add a greater amount of seeds as the amount used this time added character but did not dominate in any way.