KitchenArm Bread Map

Whole Wheat Rye Bread


Loaf Size: Yeast Type:

Cooking Time(H:MM) 2:55 Remark
Step 1 Liquids
(room temperature)
Eggs + Water
(280ml,1 ⅛ cup)
2 Medium Eggs + Water
Put eggs in the measuring cup first, and then add water to the required weight or volume.
Step 2 Olive Oil
1 ¾ TBSP
Can be substituted by other vegetable oils. TBSP: tablespoon
Step 3 Honey
(room temperature)
Refer to Tip #5 below.
Step 4 Salt
1 ¼ tsp
tsp: teaspoon.
Step 5 Dark rye flour
(uniformly cover liquids)
(⅔ cup)
Better Measure by grams.Refer to Tip #4 below.
Step 6 Whole Wheat Flour
(uniformly cover liquids)
(2 ⅜ cup)
Step 7 Instant Dry Yeast
(no contact with liquids)
1 ½ tsp
Make a small indentation on flour to hold yeast.

Useful Tips

1. If you are new to this recipe, please try the 1.5LB loaf variant first, as it is the most error-proof compared with the 2LB and 1LB.

2. This recipe was carefully developed and tested at the normal room temperature 68°F - 77°F (20°C - 25°C) using Instant Dry Yeast, NOT Active Dry Yeast or Dry Yeast. Yeast is the only wildcard for a successful loaf.

3. For the WHOLE WHEAT recipes, if the loaf does not rise high enough, try increasing the yeast by 1/4 teaspoon. However, adding more yeast than needed will easily cause a Whole Wheat loaf to deflate and become denser. If the room temperature is over 81°F (27°C), try reducing the yeast by 1/4 teaspoon.

4. It's recommended to measure yeast by teaspoons; measure flour by weight (grams) instead of by cups. If measure flour by cups, please observe these F IVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use cup to scoop flour (c) Don't fill cup from flour sack (d) Use a big spoon to flour well, scoop flour, then loosely fill the cup (e) Level off flour at the cup top using a dinner knife.

5. Honey is used to improve the consistency of the whole wheat flour, in addition to being the "food" for the yeast. Honey should be in the fresh viscous liquid state not the old granulated half dry state, and it can be substituted by molasses, but not by sugar or other sweeteners.

6. To cope with egg size variations, put eggs in the measuring cup first, and then add water to the required weight or volume. In general, large egg: 55-60g; medium egg: 50-55g; small egg: 45-50g. Delay Timer is NOT recommended for this recipe, to avoid eggs being spoiled. Eggs should be left outside the fridge for about 1 hour to reach the room temperature before use.

7. Always use oven mittens when removing the bread pan from the machine or removing the loaf from the pan. Please take out the bread pan right after the baking is done, and then wait for 1 -2 minutes or 4-5 minutes to remove the loaf from the pan. If the kneading paddle comes off with the loaf, remove it using the provided paddle removal tool. Let the loaf cool down completely before slicing it and then store the slices in a sealed food storage bag to soften the crust.

8. Bread is very sensitive to environment (temperature, humidity, altitude, etc.) and ingredients (especially the yeast). If you encounter any problems, please contact KitchenArm customer service. Rest assured, you WILL soon get the perfect loaf.