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Dad's Saxon Yeast

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1 batch


10 min


30 min


45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


Amount Measure Ingredient Features
4 ounces hops
4 quarts water
* Camera
4 pounds rye flour
8 pounds barley flour
6 ounces yeast, active dry


Amount Measure Ingredient Features
115.6 ml/g hops
4 quarts water
* Camera
1.8 kg rye flour
3.6 kg barley flour
173.4 ml/g yeast, active dry


Boil hops in water for 30 minutes.

Strain into a large mixing bowl and set asid e until the mixture has cooled to warm.

Add rye flour or rye meal to the mixtur e, mix well, then add yeast and mix thoroughly.

Place the mixture in a moderate ly warm room to stand overnight; the following morning should find this mass in a state of fermentation.

Add the barley flour to the fermented mixtrue.

Mix to form a dough.

Roll out an d cut into thin disks.

Dry in the open air, away from the sun, and break into s mall pieces for immediate use, remembering that 1 tablespoon equals 1 cake or package of yeast.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 496g (17.5 oz)
Amount per Serving
Calories 17894% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 127g 127%
Dietary Fiber 75g 300%
Sugars g
Protein 108g
Vitamin A 0% Vitamin C 0%
Calcium 12% Iron 84%
* based on a 2,000 calorie diet How is this calculated?

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