Black Rye Bread
Black Rye Bread recipe
Yield
16 servingsPrep
20 minCook
2 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
rye flour
|
|
| 1 | pint |
milk
warm |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | ounce |
yeast, active dry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
rye flour
|
|
| 473 | ml |
milk
warm |
*
|
| 5 | ml |
salt
|
|
| 28.9 | ml/g |
yeast, active dry
|
|
Directions
Dissolve the yeast in a little of the warm milk, add a little of the flour and leave to rise.
Add the other ingredients and once more leave to rise until it has doubled its bulk.
Bake for two hours in a slow oven. (325 degrees F)
