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Light Rye Bread

Gadget.Cook's picture
  Active dry yeast 1 Tablespoon
  Lukewarm water 3⁄4 Cup (12 tbs) (105-115 F)
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Rye flour 1 1⁄4 Cup (20 tbs)
  Caraway seeds 1 Tablespoon
  Egg 1 , beaten

Dissolve yeast in the lukewarm water in the processor bowl.
Add sugar, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the processor bowl for 20 to 30 minutes.
Add the rye flour and caraway seeds.
Process until a ball forms on the blades, about 5 seconds.
Knead dough on a lightly floured surface for 1 to 2 minutes, until smooth and elastic;
Form into a loaf about 8 inches long, with tapered ends, and place on a greased baking sheet.
Cover and let rise in a warm place (80-85°F) until doubled in bulk, about 45 to 60 minutes.
Brush crust with lightly beaten egg and sprinkle with additional caraway seeds.
Bake in a preheated 375°F oven for 30 to 40 minutes.
Cool on a wire rack.
Serve at once.
Loaf is compact and moist.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1471 Calories from Fat 376

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 6.3 g31.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 2029.6 mg84.6%

Total Carbohydrates 235 g78.5%

Dietary Fiber 41.9 g167.5%

Sugars 17.2 g

Protein 49 g98.1%

Vitamin A 6.2% Vitamin C 5.3%

Calcium 24.1% Iron 118.5%

*Based on a 2000 Calorie diet

1 Comment

Melinda.Tuttle's picture
Light Rye Bread Recipe