Maslin Rye Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 tsp instant yeast1 2/3 cups rye flour 1 cup whole wheat bread flour 1/4 cup wheat germ 1/4 cup ground flaxseed2 tbsp poppy seeds1 tbsp vital wheat gluten 1 tbsp fennel seed 1 tbsp caraway seed1/2 tsp espresso-grind coffee1 tsp cocoa powder1 vitamin C tablet, finely ground1 cup active sourdough starter1/4 cup warm water1/3 cup warm milk2 tbsp honey 1/4 cup molasses 1 tbsp melted butter1/4 cup kasha (toasted buckwheat), cooked 1/2 tsp salt
In a large bowl, combine yeast, flours, wheat germ, flaxseed, poppy seeds, gluten, fennel seed, caraway seed, coffee, cocoa powder and vitamin C powder, whisking well.
In a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses.
Add to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook).
After 4 minutes, add butter, kasha and salt.
Continue mixing for 15 minutes, until supple.
Place into a greased bowl, cover and allow to rest 40 minutes.
Deflate dough and knead 1 minute.
Re-cover and allow to rest 40 minutes.
Deflate dough, shape into a loaf and place into a greased loaf pan.
Cover and let rise until doubled, about 1 1/2 hours.
Preheat oven to 375F.
Bake loaf 20 minutes, then cover top with foil and bake a further 20 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses.
Add to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook).
After 4 minutes, add butter, kasha and salt.
Continue mixing for 15 minutes, until supple.
Place into a greased bowl, cover and allow to rest 40 minutes.
Deflate dough and knead 1 minute.
Re-cover and allow to rest 40 minutes.
Deflate dough, shape into a loaf and place into a greased loaf pan.
Cover and let rise until doubled, about 1 1/2 hours.
Preheat oven to 375F.
Bake loaf 20 minutes, then cover top with foil and bake a further 20 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 2.9 g
- Cholesterol: 2.3 mg
- Sodium: 10.8 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 6.2 g
- Protein: 5.8 g
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