- Recipes Home
- Interest Groups
Bohemian Rye Bread Recipe
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||4 Cup (64 tbs) (105Â° To 115Â°F)|
|All purpose flour||8 Cup (128 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Medium rye flour||1 1⁄2 Cup (24 tbs)|
|Caraway seed||3 Tablespoon|
|Light molasses||3 Tablespoon|
|Sweet cream butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 5601 Calories from Fat 438
% Daily Value*
Total Fat 51 g78.6%
Saturated Fat 18.7 g93.7%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 5938.9 mg247.5%
Total Carbohydrates 1125 g374.8%
Dietary Fiber 116.7 g466.8%
Sugars 30.6 g
Protein 181 g362%
Vitamin A 19.1% Vitamin C 15.9%
Calcium 78.5% Iron 449%
*Based on a 2000 Calorie diet
Stir in 2 cups of the all-purpose flour, the whole wheat and rye flours, caraway seed, salt and molasses; beat until smooth.
Stir in enough of the remaining all-purpose flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Shape dough into ball.
Place in large, greased bowl; turn dough once to grease surface.
Cover with towel; let rise in warm place (85 °F) until doubled, about 1 hour.
Punch dough down; divide into 4 equal pieces.
Shape each piece into ball; place each into greased 2-pound coffee can.
Cover; let rise in warm place until doubled, about 45 minutes.
Bake in preheated 375 °F oven 35 to 45 minutes or until loaves are browned and sound hollow when tapped.
Remove from cans to wire racks.
Brush tops of hot loaves with butter; cool completely.