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Caraway Rye Bran Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Granulated sugar replacement||2 Teaspoon|
|Orange peel||1 Teaspoon, grated|
|Caraway seeds||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs) (At Room Temperature)|
|Bran flakes cereal||2 Cup (32 tbs) (Kellogg's)|
|Rye flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1581 Calories from Fat 87
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 0.82 g4.1%
Trans Fat 0 g
Cholesterol 0.5 mg
Sodium 2348.4 mg97.8%
Total Carbohydrates 329 g109.6%
Dietary Fiber 53.6 g214.5%
Sugars 21.8 g
Protein 62 g123.3%
Vitamin A 60.9% Vitamin C 13.2%
Calcium 14.6% Iron 280.6%
*Based on a 2000 Calorie diet
Stir in sugar replacement, salt, orange peel, caraway seeds and buttermilk.
Stir in cereal and rye flour.
Gradually mix in enough all-purpose flour to make a soft dough.
Cover and let rest 15 minutes.
On lightly floured surface, knead dough about 5 minutes or until smooth and elastic.
Place in greased bowl, turning once to grease top.
Let rise in warm place until doubled.
Punch down the dough.
Shape into a smooth, round ball.
Sprinkle cornmeal lightly on a baking sheet or grease lightly.
Place dough on baking sheet.
Cut a large X across top of loaf with sharp knife.
Cover and let rise in warm place until doubled.
Brush loaf with milk.
Bake at 350°F (175°C) about 35 minutes or until golden brown and loaf sounds hollow when tapped.
Remove from baking sheet.
Cool on rack.