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Rye Cornbread

Fresh.n.Natural's picture
  Cornmeal 4 Cup (64 tbs)
  Salt 2 Teaspoon
  Stock 1 Cup (16 tbs), boiling
  Nutritional yeast 1⁄2 Cup (8 tbs)
  Rye flour 4 Cup (64 tbs)
  Milk powder 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Liquid yeast 1 Cup (16 tbs)

Scald cornmeal with stock, adding enough to wet, but not to thin.
Blend in rye flour, molasses, salt, nutritional yeast and milk powder.
Add liquid yeast and enough stock so that batter can be stirred with a spoon.
Let batter rise overnight.
Next morning, stir down.
Turn into 2 oiled bread pans.
Wet finger tips with cold water and smooth top of batter.
Let rise for 20 minutes.
Bake at 325° F. for 40 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4602 Calories from Fat 404

% Daily Value*

Total Fat 48 g73.6%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 24.8 mg8.3%

Sodium 4706.4 mg196.1%

Total Carbohydrates 963 g321.1%

Dietary Fiber 164.4 g657.8%

Sugars 109.6 g

Protein 146 g292.4%

Vitamin A 5.2% Vitamin C 3.4%

Calcium 88.4% Iron 371.1%

*Based on a 2000 Calorie diet

Rye Cornbread Recipe