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Rye Round Bread

Chef.at.Home's picture
Ingredients
  Rye flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Caraway seed 1 Tablespoon
  Salt 1 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs) (110°)
  Cooking oil 2 Tablespoon
  Honey 2 Tablespoon
Directions

In large mixer bowl combine rye flour, 1/2 cup of the all-purpose flour, yeast, caraway seed, and salt.
Combine the water oil, and honey.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining all-purpose flour.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Stir down.
Spread evenly in well-greased 1 1/2-quart casserole.
Let rise till nearly double (about 30 minutes).
Bake at 375° for 45 to 50 minutes.
Cover top with foil if bread browns too quickly.
Remove from dish.

Recipe Summary

Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1970 Calories from Fat 347

% Daily Value*

Total Fat 40 g61.2%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1971.3 mg82.1%

Total Carbohydrates 358 g119.2%

Dietary Fiber 51.1 g204.3%

Sugars 27.1 g

Protein 59 g118.6%

Vitamin A 1.4% Vitamin C 5.6%

Calcium 25.3% Iron 155.5%

*Based on a 2000 Calorie diet

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Rye Round Bread Recipe