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Fitness House Rye Bread Recipe
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Lukewarm water||1 Pint|
|Caraway seeds||1 1⁄2 Tablespoon|
|Rye flour||4 Cup (64 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Rye flour||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2611 Calories from Fat 679
% Daily Value*
Total Fat 78 g119.8%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3923.3 mg163.5%
Total Carbohydrates 440 g146.7%
Dietary Fiber 150.5 g602%
Sugars 6.5 g
Protein 94 g188.2%
Vitamin A 3% Vitamin C 8%
Calcium 52.7% Iron 247.9%
*Based on a 2000 Calorie diet
Make "sponge." Stir in 1 pint of lukewarm water, caraway seeds, salt and 4 cups of rye flour.
Leave in a warm spot for 1 1/2 hours, covered.
Stir in oil and 2 more cups rye flour.
Knead until smooth.
Place in oiled bowl and let rise in a warm spot, covered, for about 2 1/4 hours, until double in bulk.
Knead dough down, shape into round, high loaves (making 1 large or 2 smaller loaves), place on an oiled cookie sheet, cover and let rise in a warm spot for about 4 hours.
Meanwhile preheat oven to 350°F.
Bake in preheated oven for about one hour or until done.
Place a pan of hot water in the bottom of the oven to provide moisture during baking.
Brush loaf with oil when loaf is removed from oven.