Whole grain rye bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Rye flour, light 1 cup ARROWHEAD MILLS Organic Whole Grain Oat Flour (by MKNGTHSDYCNT) 5.33 tbsp Coconut Secret Raw Coconut Flour (by NOBULL56) 0.33 cup Flour whole wheat King Arthur (by POLARABBY) 40 grams Vital wheat gluten .25 tsp Active Dry Yeast (by GRTMOMX3) 1.25 tsp Morton Table Salt (by LITTLELADY1996) 1 fl oz Regular Coffee, brewed from grounds 2 tbsp Dill Pickle Juice (by MYRTROSE) 1 serving Splenda Packet (1 serving = 1 packet) 6 1tsp Grapeseed Oil 2 tbsp Caraway Seed 1.33 cup (8 fl oz) Water, tap
mix dry ingredients with a whisk;
add wet ingredients and incorporate fully;
cover with plastic wrap and leave to rise in a warm place for 10-18 hours;
heat dutch oven to 500F
turn dough out onto kitchen towel with flour/caraway seeds/cornmeal;
flip into hot dutch oven;
bake 30 minutes covered;
bake additional 5-15 minutes uncovered (until crust is nice, crispy, and brown)
Serving Size: let's say 12 servings/slices
Number of Servings: 12
Recipe submitted by SparkPeople user TBONEPICKENS.
add wet ingredients and incorporate fully;
cover with plastic wrap and leave to rise in a warm place for 10-18 hours;
heat dutch oven to 500F
turn dough out onto kitchen towel with flour/caraway seeds/cornmeal;
flip into hot dutch oven;
bake 30 minutes covered;
bake additional 5-15 minutes uncovered (until crust is nice, crispy, and brown)
Serving Size: let's say 12 servings/slices
Number of Servings: 12
Recipe submitted by SparkPeople user TBONEPICKENS.
Nutritional Info Amount Per Serving
- Calories: 242.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 518.5 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 8.9 g
- Protein: 11.2 g
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