Rye Bread Recipe
Ingredients
| Sourdough | 2 Cup (32 tbs) (Sourdough Starter) | |
| Warm water | 3 Cup (48 tbs) | |
| Yeast | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Molasses | 1⁄3 Cup (5.33 tbs) | |
| Oil | 1⁄3 Cup (5.33 tbs) | |
| Rye flour | 8 Cup (128 tbs) | |
| Cornmeal | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 2558 Calories from Fat 474
% Daily Value*
Total Fat 54 g83.3%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4517 mg188.2%
Total Carbohydrates 466 g155.5%
Dietary Fiber 99.7 g398.9%
Sugars 41.6 g
Protein 87 g174.6%
Vitamin A 0.9% Vitamin C 0.82%
Calcium 46.5% Iron 213.6%
*Based on a 2000 Calorie diet
Directions
Allow yeast to activate.
Add the remaining ingredients, and mix well.
Knead 10 to 12 minutes.
Do not add too much flour; dough should remain sticky and pliable.
When kneaded, shape into two round, freeform loaves.
Place on a lightly greased baking sheet that has been sprinkled with cornmeal.
Let rise for at least 90 minutes.
Bake in a 400° F. oven for 45 minutes.
Chef
