Marmalade Rye Bread A-B-M Recipe

Name: Marmalade Rye Bread A-B-M
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; 1 large egg (beaten); 1 teaspoon lemon juice; 2 tablespoons butter (soft); ½ cup marmalade (orange); 1 teaspoon orange oil (optional); 1 ¼ cups walnuts (TOASTED in dry hot iron skillet, then chopped); 2 ⅓ cups bread flour; 1 cup whole wheat flour; 1 ⅓ cups rye flour; 2 tablespoons vital wheat gluten; 1 teaspoon vital wheat gluten; 2 tablespoons powdered milk; 1 ½ teaspoons salt; 1 tablespoon bread machine yeast

Servings: persons

1 ½ cups water
1 large egg (beaten)
1 teaspoon lemon juice
2 tablespoons butter (soft)
½ cup marmalade (orange)
1 teaspoon orange oil (optional)
1 ¼ cups walnuts (TOASTED in dry hot iron skillet, then chopped)
2 ⅓ cups bread flour
1 cup whole wheat flour
1 ⅓ cups rye flour
2 tablespoons vital wheat gluten
1 teaspoon vital wheat gluten
2 tablespoons powdered milk
1 ½ teaspoons salt
1 tablespoon bread machine yeast

1
Place wet ingredients into pan of the bread machine.
2
TOAST walnuts in dry hot iron skillet, stirring constantly until fragrant ~ be careful not to burn!
3
Chop walnuts and put into large bowl to cool.
4
Measure flours, vital wheat gluten, and powdered milk into bowl with chopped walnuts ~ Stir to mix.
5
Place flour mixture into pan of the bread machine, on top of wet ingredients.
6
Place yeast into one corner of bread machine pan, on top of dry ingredients.
7
Place salt into opposite corner of bread machine pan, on top of dry ingredients.
8
For baking in oven ~ SELECT DOUGH CYCLE.
9
(See description if you want to refrigerate dough overnight for a slower rise and a delayed bake in the oven).
10
TO BAKE IN BREAD MACHINE: SELECT WHOLE WHEAT CYCLE; 2-LB LOAF; LIGHT CRUST.
11
~~~~ NOTE: I HAVE NOT BAKED THIS IN THE ABM!
12
TO BAKE IN OVEN:.
13
Shape dough into two one-pound loaves and let rise until doubled in size.
14
Bake at 375F for metal pans; 350F for Pyrex or glass ~ bake 20 minutes; cover loaves with foil and bake for 10-15 minutes more!
15
For a soft outside crust, brush hot loaves on all surfaces with melted butter.

831

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups water, 1 large egg (beaten), 1 teaspoon lemon juice, 2 tablespoons butter (soft), and more.

Yes, Marmalade Rye Bread A-B-M falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marmalade Rye Bread A-B-M

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions