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Finnish Sour Rye Bread Recipe
|Buttermilk/Water||1 1⁄2 Cup (24 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Rye flour||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Egg white||1 , beaten|
|Sesame seeds||1 Dash|
Calories 1449 Calories from Fat 91
% Daily Value*
Total Fat 11 g16.5%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1981.2 mg82.6%
Total Carbohydrates 299 g99.5%
Dietary Fiber 69.3 g277.4%
Sugars 2.9 g
Protein 66 g131.8%
Vitamin A 0.8% Vitamin C 0.03%
Calcium 18.5% Iron 116%
*Based on a 2000 Calorie diet
Cover and allow to stand at room temperature for 4 days.
Stir once or twice daily.
To prepare bread, pour warm water into Bosch mixing bowl.
Sprinkle yeast over water, and allow to activate.
Stir in salt, buttermilk or water, rye flour, and whole wheat flour.
Knead 10 to 12 minutes.
Cover and let rise 1 1/2 hours.
Brush baking sheets with shortening, and sprinkle with cornmeal.
Divide dough into two equal portions and place in loaf pans
Let rise 15 to 20 minutes.
Brush lightly with beaten egg white, and sprinkle with sesame seeds.
Slash top diagonally three or four times.
Let rise until double.
Place in an unheated oven, set temperature at 400°F.and turn on oven.
Bake 15 minutes, then reduce heat to 350°F.and bake an additional 25 to 30 minutes.
Remove from baking sheets, and cool on cooling rack.
NOTE: All-purpose flour may be used instead of or in combination with the whole wheat flour.
A tablespoon of caraway seeds may be added with the buttermilk or water for a rich caraway flavor.