Charlescraft NBR BBM3 - Rye; Classic Rye Bread; Pumpernickel Rye Bread

R B R 
| R y e B r e a d |
INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf
Water, 80° F 5 fl oz (½ c + 2 tbsp) 8 ½ fl oz (1 c + 1 tbsp) 12 fl oz (1 ½ c)
Molasses 1 ½ tbsp 2 tbsp 2 tbsp
Butter or Margarine 2 tbsp 3 tbsp 3 tbsp
Bread Flour 1 ½ c 2 ¼ c 2 ⅔ c
Medium Rye Flour ⅓ c ½ c ⅔ c
Whole Wheat Flour ⅓ c ½ c ⅔ c
Cocoa, unsweetened 1 tbsp 2 tbsp 2 ½ tbsp
Salt 1 tsp 1 ½ tsp 1 ½ tsp
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
P R B
A           .
A      .
C R B
INGREDIENTS 1 Pound Loaf 1 ½ Pound Loaf 2 Pound Loaf
Water, 80° F 2 ½ fl oz (⅔ c) 10 fl oz (1 ¼ c) 12 fl oz (1 ½ c)
Butter or Margarine 2 tsp 1 tbsp 1 tbsp
Bread Flour 1 1/3 c 2 1/3 c 3 c
Medium Rye Flour 2/3 c 1 c 1 ¼ c
Dry Milk 2 tsp 2 tbsp 2 tbsp
Sugar 1 ½ tbsp 1 ½ tbsp 1 ½ tbsp
Salt ½ tsp 1 ¼ tsp 1 ½ tsp
Caraway Seed 1 tsp 2 tsp 2 tsp
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
A ,            ,    .
C R B