By Jennie Shapter
A wholemeal and rye version of this French and Belgian speciality. Unless your bread machine has a programme for wholewheat dough, it is worth the extra effort of the double rising, because this gives a lighter roll with a more developed flavour.
Pour the water into the bread pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over all three types of flour, ensuring that the water is completely covered. Add the skimmed milk powder. Then add the salt, sugar and butter, plac