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Corn Rye Bread

  Warm water 1⁄4 Cup (4 tbs) (105 To 110 Degrees)
  Honey 2 Tablespoon
  Dry yeast 1 Tablespoon (1 Package)
  Warm 1% milk 1⁄2 Cup (8 tbs) (105 To 110 Degrees)
  Hot water 1⁄4 Cup (4 tbs) (120 To 130 Degrees)
  Corn oil/Margarine 2 Tablespoon
  Caraway seed 2 Teaspoon
  Salt 1 Teaspoon
  Rye flour 1 3⁄4 Cup (28 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Egg white 1
  Water 2 Tablespoon

In a large bowl combine 1/4 cup warm water, honey and yeast.
Let stand for several minutes to proof.
In a small bowl combine milk, 1/4 cup hot water and margarine.
Add to the yeast mixture.
Add caraway seed and salt.
In a medium bowl combine rye flour, all-purpose flour and cornmeal; mix well.
Add to yeast mixture; mix well.
Dust a working surface with flour.
Onto the floured surface turn the dough.
Knead for 10 minutes.
Grease a large bowl.
Into the greased bowl place dough; cover.
Let rise for 1 to 2 hours or until doubled in bulk.
Shape into a loaf.
Grease a baking sheet.
Place loaf on prepared baking sheet.
Let rise for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl beat egg white with 2 tablespoons water.
Brush loaf with egg white mixture.
Bake for 45 to 50 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1896 Calories from Fat 353

% Daily Value*

Total Fat 40 g62.3%

Saturated Fat 3.7 g18.7%

Trans Fat 0.1 g

Cholesterol 2.4 mg0.8%

Sodium 2084.4 mg86.8%

Total Carbohydrates 338 g112.8%

Dietary Fiber 55.3 g221.3%

Sugars 33.6 g

Protein 63 g125.4%

Vitamin A 1.3% Vitamin C 5.8%

Calcium 36.5% Iron 144%

*Based on a 2000 Calorie diet

Corn Rye Bread Recipe