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Rye Bread With Tepid Water Recipe
|Yeast||1⁄2 Ounce (15 Grams)|
|Tepid water||16 Fluid Ounce (475 Milliliter)|
|Rye flour||1 Pound (450 Grams)|
|Flour||8 Ounce, sifted (225 Grams)|
|Brown sugar||2 Teaspoon|
|Cooking oil||2 Teaspoon|
Serving size: Complete recipe
Calories 2455 Calories from Fat 211
% Daily Value*
Total Fat 25 g38%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3889.2 mg162%
Total Carbohydrates 502 g167.5%
Dietary Fiber 109.8 g439.1%
Sugars 20.3 g
Protein 88 g176.5%
Vitamin A 1% Vitamin C 0.02%
Calcium 29.3% Iron 223.7%
*Based on a 2000 Calorie diet
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Mix the flours, salt and brown sugar together in a large, warmed bowl.
Add the yeast mixture, the remaining tepid water and the cooking oil and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 1/2 hours or until doubled in size.
Knead the dough again for about 10 minutes.
Shape into a loaf and put into a well-greased 1 kg./2 lb.loaf tin.
Set aside in a warm place for 35 minutes or until the dough has risen to the top of the tin.
Put the tin into the oven preheated to fairly hot (200°C/400°F or Gas Mark 6) and bake for 40 minutes.
The bread is cooked if it sounds hollow when knocked on the bottom with your knuckle.
Cool on a wire rack.