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Corn Rye Bread Recipe
|Warm water||1⁄4 Cup (4 tbs) (105 To 110 Degrees)|
|Dry yeast||1 Tablespoon (1 Package)|
|Warm 1% milk||1⁄2 Cup (8 tbs) (105 To 110 Degrees)|
|Hot water||1⁄4 Cup (4 tbs) (120 To 130 Degrees)|
|Corn oil/Margarine||2 Tablespoon|
|Caraway seed||2 Teaspoon|
|Rye flour||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1896 Calories from Fat 353
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 3.7 g18.7%
Trans Fat 0.1 g
Cholesterol 2.4 mg
Sodium 2084.4 mg86.8%
Total Carbohydrates 338 g112.8%
Dietary Fiber 55.3 g221.3%
Sugars 33.6 g
Protein 63 g125.4%
Vitamin A 1.3% Vitamin C 5.8%
Calcium 36.5% Iron 144%
*Based on a 2000 Calorie diet
Let stand for several minutes to proof.
In a small bowl combine milk, 1/4 cup hot water and margarine.
Add to the yeast mixture.
Add caraway seed and salt.
In a medium bowl combine rye flour, all-purpose flour and cornmeal; mix well.
Add to yeast mixture; mix well.
Dust a working surface with flour.
Onto the floured surface turn the dough.
Knead for 10 minutes.
Grease a large bowl.
Into the greased bowl place dough; cover.
Let rise for 1 to 2 hours or until doubled in bulk.
Shape into a loaf.
Grease a baking sheet.
Place loaf on prepared baking sheet.
Let rise for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl beat egg white with 2 tablespoons water.
Brush loaf with egg white mixture.
Bake for 45 to 50 minutes.