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Rye Wheat Bread Recipe
|Cakes/2 tablespoons dried yeast||2|
|Milk||3 Cup (48 tbs) (Scalded And Cooled To Lukewarm)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Rye flour||5 Cup (80 tbs), sifted|
|Wheat flour||3 Cup (48 tbs), sifted|
Serving size: Complete recipe
Calories 3994 Calories from Fat 784
% Daily Value*
Total Fat 89 g137.7%
Saturated Fat 21.5 g107.6%
Trans Fat 0 g
Cholesterol 67.8 mg
Sodium 6133.8 mg255.6%
Total Carbohydrates 720 g240%
Dietary Fiber 169 g676%
Sugars 79.5 g
Protein 153 g306.5%
Vitamin A 15.7% Vitamin C 0.5%
Calcium 120.5% Iron 282.8%
*Based on a 2000 Calorie diet
Add 4 cups of rye flour, 2 cups of whole wheat flour, and other ingredients.
Add more of both flours as necessary to make dough stiff enough to knead.
After kneading, cover with damp cloth and set in warm place to rise until light.
Let rise 4 times, then shape into 2 loaves.
Knead for 5 minutes.
Place in oiled bread pans.
Cover again with damp cloth, set in warm place and let rise until light.
Put a pan of hot water in oven on lower rack and bread pans on rack above.
Bake at 300Â° F. for 1 1/2 hours.