German Rye Bread
- Number of Servings: 2
Ingredients
* Milk, 2%, 1 cup (remove) * Yeast, bakers, .25 ounce (remove) * Granulated Sugar, 1 tsp (remove) * *Rye flour, light, 4 cup (remove) * Salt, .5 tsp (remove) * *Caraway Seed, 2 tsp (remove) * Water, tap, .5 cup (8 fl oz) (remove)
Bring mild to boiling and cool to lukewarm. Pour 1/4 cupt into a bowl and sprinkle with the yeast and sugar. Stir in two tablespoons of the flour and let bubble and r ise for 15 minutes in a warm place. Into another bowl, sift the flour and salt, add the caraway seeds. Add the lukewarm water and milk and w ork into a fine dough. Add the yeast mixture and knead on a floured surface for 15 minutes. Place dough in a greased bowl and turn the dough upside down. Cover wtih waxed pager and a towel and let rise in a warm plae for 3/4 to one hour. Knead again, using a little more floud until there are no cracks. Shape into two loaves. Plae on a greased baking sheet and let rise for 15 minutes. Dip a pastry brush in milke and brus tops of loaves. Prink 5 ho9les in each loaf to release air bubbles. Bake at 350 for an hour.
Number of Servings: 2
Recipe submitted by SparkPeople user WDWLOVER.
Number of Servings: 2
Recipe submitted by SparkPeople user WDWLOVER.
Nutritional Info Amount Per Serving
- Calories: 828.6
- Total Fat: 5.5 g
- Cholesterol: 9.8 mg
- Sodium: 638.1 mg
- Total Carbs: 173.2 g
- Dietary Fiber: 30.9 g
- Protein: 21.9 g
Member Reviews