Round Light Rye Sandwich Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs) (105-115)|
|Vegetable oil||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
Dissolve yeast in warm water in a large bowl.
Add molasses, oil, seeds, and all-purpose flour.
Stir vigorously until smooth.
Cover bowl and let stand in a warm place for 1/2 hour.
Stir in the rye flour and salt.
Knead on a lightly floured surface until smooth, about 1 to 2 minutes.
Pat into a greased 48-ounce fruit juice can, trimmed to barely fit under the lid of the covered slow cooker.
Place can in slow cooker.
Cover and cook on high for 2 hours.
Do not remove lid even if the loaf rises and touches it.
Loaf is done when a skewer inserted into loaf comes out clean.
Cool bread in can for about 1/2 hour.
Invert and shake to loosen.
Cool on a wire rack.
Serving size: Complete recipe
Calories 1581 Calories from Fat 339
% Daily Value*
Total Fat 39 g59.8%
Saturated Fat 4.8 g24.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2939.8 mg122.5%
Total Carbohydrates 273 g90.9%
Dietary Fiber 48.5 g194%
Sugars 10.5 g
Protein 50 g99.1%
Vitamin A 1.4% Vitamin C 5.3%
Calcium 26.7% Iron 134.6%
*Based on a 2000 Calorie diet