| Yeast Mixture |
| 1 tablespoon (1 package) active dry yeast |
| 1 tablespoon sugar |
| 1/4 cup (60 ml) warm water (110°F; 44°C) |
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| 1. In a small (4 qt) bowl mix above ingredients. Set aside to proof, about 5 minutes. |
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| Step 2 |
| 1 cup (130 g) Swiss cheese, chopped (use Variable #5 to 6) |
| 3/4 cup (180 ml) warm buttermilk (110°F; 44°C) |
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| 2. Stir warmed buttermilk and Swiss Cheese into proofed yeast mixture. Set aside. |
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| Flour Mixture |
| 1 1/2 cups (187 g) all purpose flour |
| 1 cup (102 g) rye flour (can be ground in dry blade container) |
| 1 teaspoon salt |
| 1 tablespoon dill |
| 1 tablespoon caraway seed |
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3. Place all-purpose flour, rye flour, salt, dill and caraway into the dry blade container and secure lid.
4. Select Variable 1.
5. Turn machine on and gradually increase speed to Variable 6. Blend until a hole forms in the center of the ingredients, about 5 seconds. |
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| Blend |
6. Add the yeast mixture into the hole in the flour. Replace lid.
7. To mix the dough, turn the machine on High for 1 second. Remove the lid.
8. While the dough rests, lightly coat a loaf pan (8 1/2-inch x 4 1/2-inch) with vegetable cooking spray or shortening. |
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| Kneading the Dough |