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Light Rye Mixer Bread Recipe
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Caraway seed||3 Teaspoon|
|Rye flour||1 1⁄2 Cup (24 tbs), stirred|
|All purpose white flour||2 1⁄4 Cup (36 tbs), sifted|
Serving size: Complete recipe
Calories 1611 Calories from Fat 336
% Daily Value*
Total Fat 38 g59.2%
Saturated Fat 8.4 g42%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 3889.6 mg162.1%
Total Carbohydrates 284 g94.8%
Dietary Fiber 46.9 g187.7%
Sugars 26.8 g
Protein 47 g93.5%
Vitamin A 1.4% Vitamin C 5.5%
Calcium 22.6% Iron 124.6%
*Based on a 2000 Calorie diet
Combine 1 cup water, honey, shortening, salt, caraway seed, rye flour, 1/2 cup white flour and the softened yeast.
Blend on low speed of electric mixer.
Beat 2 minutes at medium speed, scraping sides and bottom of bowl constantly.
Add remaining flour and stir till smooth.
Place in a greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1 hour.
Punch batter down.
Spread evenly in a greased 9 1/2 x 5 x 3-inch loaf pan.
Cover and let rise in a warm place till double, (about 35 minutes).
Bake in a moderate oven (375°) for 45 to 50 minutes.
If top browns too rapidly, cover the top of loaf loosely with foil after 20 minutes of baking.