German Rye Bread 2

Name: German Rye Bread 2 Recipe
Prep time: 100 min
Cook time: 30 min
Total time: 130 min
Yield: 20
Ingredients: 2 tsp active dry yeast; 3 Tbsp granulated sugar; 2 cups warm water (about 110 degrees F); 2 cups rye flour; 1 tsp salt; 3 cups whole wheat flour; 1 tsp cornmeal; 4 tsp wheat gluten; 1 Tbsp caraway seeds (optional - I don't include this); 1 Tbsp vegetable oil

(4)

Minutes to Prepare: 100
Minutes to Cook: 30

Number of Servings: 20

Ingredients

2 tsp active dry yeast3 Tbsp granulated sugar2 cups warm water (about 110 degrees F)2 cups rye flour1 tsp salt3 cups whole wheat flour1 tsp cornmeal4 tsp wheat gluten1 Tbsp caraway seeds (optional - I don't include this)1 Tbsp vegetable oil

Directions

Combine the water (I use 1 cup of boiling water and one at room temperature), sugar, and yeast and let stand 10 minutes.
Add remaining ingredients (except oil) and mix until a soft dough forms. Coat with oil, cover and let rise in a warm place for 1 hour. Punch down dough and form 2 loaves. Dust with Rye flour and make three diagonal slices on the top of the loaves. Let rise 30 minutes. Bake at 350 degrees F for about 30 minutes.

Makes 2 loaves with 10 slices each.

Number of Servings: 20

Recipe submitted by SparkPeople user CELESTIE4.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 118.3
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 117.7 mg
Total Carbs: 23.5 g
Dietary Fiber: 3.9 g
Protein: 4.5 g

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Member Reviews

BUBU59
This is a great bread and so easy to make. Thank You. - 1/16/10
BABY_GIRL69
This was good....... - 5/16/19
PEACEFULONE
This has wonderful flavor. I used sorghum syrup instead of sugar as that was what my grandmother used. It didn't rise as much as I would have liked even though I left it for several hours . - 9/9/13
KIMHALLMARK
What is wheat gluten, what is the purpose of/for it in the recipe? I don't have any of that and do not want to buy it if the bread can be made without it. I have a VERY SMALL kitchen and not a lot of storage space. - 11/11/09
PICUKID
great tasting bread. - 5/4/09