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Dark Rye Bread Recipe
|Dark molasses||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Cooking oil||2⁄3 Cup (10.67 tbs) (About 2/3 Cup)|
|Hot riced potatoes||2 Cup (32 tbs) (Cooked)|
|Nonfat dry milk solids||2 Cup (32 tbs)|
|Rye meal/Rye flour||2 Cup (32 tbs)|
|Dark rye flour||7 Cup (112 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
Calories 2918 Calories from Fat 604
% Daily Value*
Total Fat 69 g106%
Saturated Fat 18.7 g93.7%
Trans Fat 0 g
Cholesterol 247.2 mg
Sodium 3262 mg135.9%
Total Carbohydrates 508 g169.3%
Dietary Fiber 80.1 g320.5%
Sugars 70.7 g
Protein 91 g181.1%
Vitamin A 16.7% Vitamin C 83.1%
Calcium 121.2% Iron 187.8%
*Based on a 2000 Calorie diet
Sprinkle or crumble yeast over this and let stand for 10 minutes.
Beat 1/2 cup oil, the salt, egg yolks, and potato together and add to yeast mixture.
Mix in dry ingredients, adding enough white flour to make a stiff dough that pulls from the spoon after it has been beaten.
Brush top lightly with oil and allow to rise until double.
Punch down and let rise again.
Shape into 4 round loaves and put in well-greased 2-quart heatproof glass casseroles.
Let rise until double in size.
Bake in preheated hot oven (400°F.) for 15 minutes.
Reduce heat to moderate (350° F.) and bake for about 40 minutes more.