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Rye Round Bread Recipe
|Rye flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Caraway seed||1 Tablespoon|
|Warm water||1 1⁄4 Cup (20 tbs) (110°)|
|Cooking oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1970 Calories from Fat 347
% Daily Value*
Total Fat 40 g61.2%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1971.3 mg82.1%
Total Carbohydrates 358 g119.2%
Dietary Fiber 51.1 g204.3%
Sugars 27.1 g
Protein 59 g118.6%
Vitamin A 1.4% Vitamin C 5.6%
Calcium 25.3% Iron 155.5%
*Based on a 2000 Calorie diet
Combine the water oil, and honey.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining all-purpose flour.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Spread evenly in well-greased 1 1/2-quart casserole.
Let rise till nearly double (about 30 minutes).
Bake at 375° for 45 to 50 minutes.
Cover top with foil if bread browns too quickly.
Remove from dish.