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Traditional Rye Bread Recipe
|Molasses||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||8 Cup (128 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Melted shortening||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6378 Calories from Fat 561
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9748.9 mg406.2%
Total Carbohydrates 1309 g436.2%
Dietary Fiber 120 g480.1%
Sugars 253.5 g
Protein 162 g323.3%
Vitamin A 39.7% Vitamin C 0.11%
Calcium 57% Iron 428.4%
*Based on a 2000 Calorie diet
Add 1/2 of the flour and 1/2 of the rye flour; beat until smooth.
Stir in re- maining rye flour; add enough remaining flour to make soft dough.
Knead until smooth; let rise in warm place until doubled in bulk.
Punch down; let rise until doubled in bulk.
Shape into 4 loaves; place in loaf pans.
Cover; let rise until doubled in bulk.
Bake at 375 degrees for 35 to 40 minutes.
Remove from pans; cool.