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Light Rye Bread Recipe
|Active dry yeast||1 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs) (105-115 F)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Rye flour||1 1⁄4 Cup (20 tbs)|
|Caraway seeds||1 Tablespoon|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 1471 Calories from Fat 376
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2029.6 mg84.6%
Total Carbohydrates 235 g78.5%
Dietary Fiber 41.9 g167.5%
Sugars 17.2 g
Protein 49 g98.1%
Vitamin A 6.2% Vitamin C 5.3%
Calcium 24.1% Iron 118.5%
*Based on a 2000 Calorie diet
Add sugar, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the processor bowl for 20 to 30 minutes.
Add the rye flour and caraway seeds.
Process until a ball forms on the blades, about 5 seconds.
Knead dough on a lightly floured surface for 1 to 2 minutes, until smooth and elastic;
Form into a loaf about 8 inches long, with tapered ends, and place on a greased baking sheet.
Cover and let rise in a warm place (80-85Â°F) until doubled in bulk, about 45 to 60 minutes.
Brush crust with lightly beaten egg and sprinkle with additional caraway seeds.
Bake in a preheated 375Â°F oven for 30 to 40 minutes.
Cool on a wire rack.
Serve at once.
Loaf is compact and moist.