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German Sour Rye Recipe
|Sour dough starter||1 Cup (16 tbs)|
|Water||1 1⁄2 Quart (Lukewarm)|
|Rye flour||10 Cup (160 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Caraway seeds||2 Tablespoon|
|Milk powder||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4549 Calories from Fat 408
% Daily Value*
Total Fat 48 g73.7%
Saturated Fat 10.7 g53.3%
Trans Fat 0 g
Cholesterol 44.9 mg
Sodium 11891.9 mg495.5%
Total Carbohydrates 951 g317.1%
Dietary Fiber 248 g991.9%
Sugars 128 g
Protein 170 g340.3%
Vitamin A 11.6% Vitamin C 15.5%
Calcium 154.9% Iron 452.4%
*Based on a 2000 Calorie diet
Let stand in warm place at least 3 hours (the longer it stands, the more sour the taste).
Set aside and refrigerate 1 cup of mixture as sourdough starter for next baking.
Combine rest of mixture with other ingredients, using enough of remaining flour to make dough of stiff consistency.
Knead dough until it is no longer sticky.
Shape into 2 round loaves.
Place on oiled cookie sheets.
Put dough in warm place to rise 3 to 4 hours, or until about 1/3 more than original size.
Bake at 350Â° F. for 1 1/4 to 1 1/2 hours.