Bread machines use instant yeast, and a lot of it. They also put the ingredients in a different order to acomodate the way the machine works. Plus, the batch is sized for what fits in the machine. You can convert it. It's late and someone here is sure to be better at it than I, so I'm not doing it now. Hodgson Mills is still around, though their retail store is gone. I think you could substitute and small mill, or home milled, rye. Anyway, you could substitute active dry yeast, follow the ingredients, and assemble and rise as you would any bread, and you should have good bread. :). Good luck.

I like using my bread machines, it does all the kneading and warm place to rise. I don't use the baking part of it very often. I make more yeast rolls than bread. I have Kitchen Aid stand mixers I could use, but like my bread machine better. I am physically unable to knead bread by hand. Your recipe sounds very good.

Sue

Lindac92 said what I was going to suggest! I will say this, though... If your kitchen is drafty/chilly like mine is, I put a pot of water on the stove to heat on a low setting, then turn my oven on to its very lowest setting just before I start mixing all my ingredients then as soon as it is up to temp I turn the oven off but keep the pot of water heating. Once I am done kneading and the dough is in the oiled bowl and covered, I put the pot of water in the now barely-warm oven and then put the dough in to rise. The bread I make only requires 1 rise before shaping into loaves so I do not reheat anything before putting the loaves back in to rise - I do pull them out before heating the oven to bake. With 2 risings before making loaves you might need to reheat the water. I actually leave the pot of water in the oven while baking the bread but for the rye bread it might not be necessary. And of course if your kitchen is warm enough to let the bread rise on the counter then I am jealous LOL.

Thank you for all the help. I would never have guessed on the double-rise, Linda, or the extra yeast.

Edie, unfortunately my kitchen isn't very warm right now so the rising technique will be a help.

I use bread machine recipes and regular bread recipes interchangeably. Like Marilyn Sue, I use my machine for kneading and rising and then bake in the oven. However, on hot summer days when I’d rather not turn on my oven, I’ll bake a loaf in the machine. But I never use instant yeast, always active dry. I agree with Linda about the amount of yeast. The recipe you posted uses over 3 cups of flour, and most recipes with that much flour call for a packet of yeast (2-1/4 tsp). FWIW, most bread machines only have 2 rises altogether.

One of the difference between doing it by hand or by machine:

Typically the pan in a bread machine is electrically heated to be very warm to help dough rise.

dcarch

I put a cup of water in a 2 cup pyrex measure into my microwave and run it on high for a minute....then put my bowl into the micro with the cup of hot water to rise when my kitchen is too cool.
You could make the bread with only one rise, but it will have a better taste and texture with two.

micro-proofing | precisely what I was going to suggest .... just don't forget the bowl in the micro ... it can make a mess

ask me how I know

I can't do the microwave rising as DH uses it constantly to reheat his never-ending coffee. And even using the oven I have to put a sign on the oven controls to not turn it on. You can probably guess why LOL.

If your kitchen is really cool....like under 68, try putting the bowl on a heating pad set on low....or put it in the sunshine coming in a window....if there is any :(

Or start a big load of towels before you begin, and set your bowl on the dryer to rise. Used timed dry and it'll serve as a check indicator too. If you need more heat and don't have a heating pad, warming drawer, etc., there's the modern answer to setting your bowl over the pilot light--the cable box. Yeast loves it! You can also just do a pot of water on the stove on low with the bread bowl on top, but that makes me nervous about leaving it, especially if there's an open flame.

Plllog, that's one thing I miss about the old old gas stoves - the pilot light. With these new electronic ignitions not only do we not have a constant slightly warm spot, but if we lose power we can't manually turn on the stove with a match.

I can manually light my gas stove with a match if I lose power.

A lot of new style stoves do have a way to circumvent the gas cutoff, but you have to learn how to do it before you lose power! Even if it has a solenoid, I think there's a way around it. Maybe ask in the appliances forum.

For those of you who don't mind tinkering, this is what I use for bread making. (I keep my house around 65F in winter).

A $10 aquarium temperature controller, a 30 watt light bulb, a $5 small fan, and $5 of Home Depot foam board. About 1/2 hour of construction using duct tape. I got myself a precision digital temperature chamber to do bread rising. Perfect control for all recipes.

I use the same chamber for making yogurt, in gallons, for ripening fruits, for seed starting. I don't raise chickens (not yet), great for incubating eggs also.

Last year, I tried something new, I used the chamber to control timing of blossoming for amaryllis bulbs (My posted on a separate thread) for a 2019 12/31 New Year party, success!

dcarch

I have a little coffee-cup-sized heating plate on my desk. I wonder how well it would work if placed under the rising bowl. Hmmmmmmm. An experiment is in order.

(you all have my mind working on new solutions.)

And, I even found a bag of Bob's Red Mill Rye flour in the freezer. Tomorrow's baking day, I think.

I have floor vents for heating in the winter so i put my bowl of dough on a chair and put it just off center of the vent, and - it is free. For the summer I cover the bowl with a kitchen towel and put it under the covered porch to rise, and - it is free.

I also use bread machine recipes and regular recipes interchangeably, letting the machine do the kneading, then I shape, rise and bake in the oven.

I would proceed exactly like LindaC, be sure to knead well. My kitchen in White Cloud was very cool, I kept the thermostat on 55F, and I used to turn on the oven light and put the bowl in there. The light created enough heat to get a rise, although somewhat more slowly than I sometimes wanted. In those instances I turned the oven on to the lowest setting, which was 170F, let it heat for a few minutes until my oven thermometer said 85 or 90F, then turned the oven off, left the light on, and stuck the dough in there. I lost a bit of heat when I opened the door to put the bowl in, so that worked pretty well.

The recipe sounds good, I'm going to have to pick up some rye flour and make some, thanks!

Annie

The reason I have to include a pan of water is this house sucks all the moisture out of everything. I couldn't get dough to rise for love nor money, not even KAF roll mix, so I contacted them for help. The nice lady that took my call spent almost an hour with me while she walked through how I did everything and finally she came to the conclusion that lack of warmth and hydration were the culprits. I added the water and oven rising and haven't had any issues since. (Side note: KAF customer service people are fantastic!)