Nutritional Info

Nutrition Facts

Serving Size 1 (59g)

Calories 172
Calories from Fat 15 (9%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 11.7mg 4%
Sodium 40.8mg 2%
Potassium 201mg 4%
Total Carbohydrate 32.6g 11%
Dietary Fiber 5.3g 21%
Sugars 6.1g
Protein 7.8g 16%

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Recipe Description
The predominant flavor of rye is boosted with spicy pepper and soothing rosemary. A great flavor balanced homemade bread.
Prep time
2 hr 20 min
Cook time
40 min
Ready In
3 hr

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  very warm water (105° to115° f)
1/2 Teaspoon(t)  sugar
2 Package(pk)  active dry yeast
2 Cup(c)  rye flour
1 1/2 Cup(c)  all purpose flour
2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  pepper
3/4 Cup(c)  water
1/4 Cup(c)  honey
1/4 Cup(c)  fresh rosemary, chopped

Preparation

In a glass measuring cup, stir together the warm water and sugar. Stir in the yeast and let it proof. In a large bowl, combine the rye flour, 1 cup of the all purpose flour, salt and pepper. Stir the yeast mixture into the flour mixture. Stir in 3/4 cup water, honey and rosemary. Stir in 1 cup more of the all purpose flour to make a dough that is firm enough to handle. Turn dough onto a well floured surface and knead in enough of the remaining flour to make a dough that is manageable and no longer sticky. Place the dough in a large, greased bowl and cover with greased plastic wrap. Set in a warm, draft free spot until doubled in bulk. Punch dough down and form into a round loaf. Cover with greased plastic wrap and let rise until doubled in bulk. Using a sharp knife, cut 3 slashes into the top of the loaf. Preheat the oven to 350° F. Bake for 40 minutes, or until loaf is browned on top and bottom and sounds hollow when tapped. Cool on wire rack.

Additional notes

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