Deli-Style Rye Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 c lukewarm water1.5 TBSP granulated yeast (2 pkts)1.5 TBSP kosher salt (I use a little less)1 c Rye Flour4.5 c unbleached, AP flour1 c wheat bran.5 tsp cornstarchCornmeal for pizza peelcornstarch wash
Combine water, yeast, salt, caraway seeds. Add flours and wheat bran. Let rise for 2 hours. Separate into 4 loaves (or desired size) on peel and let rest for 40 minutes. 20 minutes before baking time preheat oven and stone to 450 degrees. Before baking combine cornstarch with .5 c water and whisk. Microwave or boil for about 1 minute until mixture appears glassy. Brush loaves with solution and sprinkle with additional caraway seeds and slash tops of loaves with bread knife. Slide loaves onto heated stone and bake for approx 30 minutes or until loaves are deeply browned and firm. Cool before slicing. 4 loaves render 8 slices each.
Number of Servings: 32
Recipe submitted by SparkPeople user SOUPYURT.
Number of Servings: 32
Recipe submitted by SparkPeople user SOUPYURT.
Nutritional Info Amount Per Serving
- Calories: 84.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 121.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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