Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 212
Calories from Fat 47 (22%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 1.5g 8%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 8.2mg 3%
Sodium 153.9mg 7%
Potassium 283.8mg 6%
Total Carbohydrate 32.8g 11%
Dietary Fiber 4.8g 19%
Sugars 4g
Protein 8.2g 16%

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Recipe Description
Although this recipe calls for half rye and half white flour, you can experiment with different proportions.
Prep time
2 hr 30 min
Cook time
55 min
Ready In
3 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  warm water (105 to 115 degrees f?
1/4 Ounce(oz)  active dry yeastble ye
2 Teaspoon(t)  sugar
3/4 Cup(c)  warm milk (105 to 115 degrees f)
3 Tablespoon(T)  safflower oil
2 Tablespoon(T)  molasses
1 1/2 Cup(c)  rye flour
1 Teaspoon(t)  salt
1 1/2 Cup(c)  unbleached all purpose flour
1   egg white
2 Teaspoon(t)  water
2 Teaspoon(t)  caraway seeds

Preparation

In a small bowl, combine warm water, yeast and sugar. Let stand in a warm place until yeast mixture turns bubbly, 5 to 10 minutes. In the bowl of a large heavy duty electric mixer, combine milk, safflower oil, molasses and yeast mixture. Beat in 1 cup of the rye flour and salt. Slowly add all purpose flour and remaining rye flour, beating or stirring until dough is moderately stiff. Beat 10 minutes, adding a little additional warm milk or flour if required to produce a smooth, elastic dough. Lightly grease a large bowl. Add dough, turning to coat entire surface of dough. Cover dough with a clean cloth. Let rise in a warm place until doubled in size, about 2 hours. Punch down dough. Form 1 round, slightly flattened loaf. Grease a baking sheet. Arrange loaf on prepared baking sheet. Cover and let loaf rise in a warm place until doubled in size, about 1 hour. Preheat oven to 375 degrees F. With a sharp knife, score top of loaf with 2 lengthwise 1/2 inch deep slashes and 2 slashes of same depth crisscrossed crosswise. In a cup, combine egg white, 2 teaspoons water and caraway seeds for a glaze. Brush loaf with glaze. Bake 45 to 55 minutes or until crust is a dark golden brown and loaf sounds hollow when tapped. Remove from baking sheet and coo lon a rack before slicing.

Additional notes

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Rye White Bread
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