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Caraway Rye Bread Recipe
|Warm water||1⁄4 Cup (4 tbs)|
|Baking yeast||1 Tablespoon|
|Stock||1 1⁄2 Cup (24 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rye flour||2 1⁄2 Cup (40 tbs)|
|Caraway seeds||3 Tablespoon, crushed or ground|
|Milk powder||1⁄4 Cup (4 tbs)|
|Soy grits||6 Tablespoon|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
Serving size: Complete recipe
Calories 3251 Calories from Fat 506
% Daily Value*
Total Fat 58 g89.2%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 14.7 mg
Sodium 6496.3 mg270.7%
Total Carbohydrates 598 g199.2%
Dietary Fiber 131.3 g525.3%
Sugars 110.6 g
Protein 144 g287.4%
Vitamin A 6.6% Vitamin C 17.6%
Calcium 125.3% Iron 312.2%
*Based on a 2000 Calorie diet
In a large mixing bowl combine the 1 1/2 cups stock, molasses, oil, and salt.
Stir in the rye flour and beat until smooth; add the yeast mixture, caraway seeds, powdered milk, and soy grits.
Stir in enough whole wheat flour to make a soft dough suitable for kneading. Let rest 10 minutes.
Knead the dough for about 10 minutes, until smooth and elastic. Set in a warm place and let rise 1 1/2 to 2 hours.
Punch the dough down, knead it briefly. Shape it into two round loaves, or place in two small oiled bread pans. Let rise another 1 to 1 1/2 hours.
Bake the loaves at 375°F for about 30 minutes. Brush the loaves with soft butter for a soft crust when they are done.