German Sour Rye
|Sour dough starter||1 Cup (16 tbs)|
|Water||1 1⁄2 Quart (Lukewarm)|
|Rye flour||10 Cup (160 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Caraway seeds||2 Tablespoon|
|Milk powder||1 Cup (16 tbs)|
Combine sour-dough starter with all liquids and 6 cups of rye flour and mix well.
Let stand in warm place at least 3 hours (the longer it stands, the more sour the taste).
Set aside and refrigerate 1 cup of mixture as sourdough starter for next baking.
Combine rest of mixture with other ingredients, using enough of remaining flour to make dough of stiff consistency.
Knead dough until it is no longer sticky.
Shape into 2 round loaves.
Place on oiled cookie sheets.
Put dough in warm place to rise 3 to 4 hours, or until about 1/3 more than original size.
Bake at 350Â° F. for 1 1/4 to 1 1/2 hours.
Calories 108 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.25 g1.3%
Trans Fat 0 g
Cholesterol 1.1 mg0.4%
Sodium 283.1 mg11.8%
Total Carbohydrates 23 g7.6%
Dietary Fiber 5.9 g23.6%
Sugars 3 g
Protein 4 g8.1%
Vitamin A 0.3% Vitamin C 0.37%
Calcium 3.7% Iron 10.8%
*Based on a 2000 Calorie diet