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Herb Ring Loaf Recipe
|Warm water||250 Milliliter (1 Cup 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Package)|
|Rye flour||300 Gram (2 Cups)|
|All purpose flour||300 Gram (2 Cups)|
|Butter||50 Gram (4 Tablespoon)|
|Chopped mixed herbs||1 Tablespoon|
|Chopped parsley||4 Tablespoon|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2591 Calories from Fat 465
% Daily Value*
Total Fat 54 g82.4%
Saturated Fat 27.4 g136.8%
Trans Fat 0 g
Cholesterol 107.5 mg
Sodium 3957 mg164.9%
Total Carbohydrates 463 g154.3%
Dietary Fiber 84.8 g339.2%
Sugars 5.2 g
Protein 89 g177.1%
Vitamin A 131.5% Vitamin C 135.3%
Calcium 34.3% Iron 237.9%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Put rye flour, all-purpose flour and salt into a large bowl.
Melt butter; cool slightly.
Stir butter, herbs and parsley into yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 30 minutes.
Grease a baking sheet.
Shape risen dough into a round flat loaf.
Make a hole in the center of the loaf with a wooden spoon; rotate spoon to make hole larger until you have a ring.
Place on greased baking sheet.
Cover and let stand in a warm place 30 minutes.
Preheat oven to 425°F (220°C).
Brush loaf with water; sprinkle with a little additional flour.
Make small slashes in top of loaf with a knife.
Bake 30 minutes or until loaf sounds hollow when tapped on underside.