Unyeasted Dutch Rye Bread
A dense rye bread loaded with fiber that's perfect for a European style breakfast.
Yield
16 servingsPrep
30 minCook
5 hrsReady
13 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rye meal
(coarsely cracked rye, which contains some flour) |
* |
| 1 | cup |
cracked wheat (bulgur)
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
honey
or molasses |
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
bran
plus more to roll loaf in |
|
| 3 | cups |
water
boiling, up to 3 3/4 cups if needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rye meal
(coarsely cracked rye, which contains some flour) |
* |
| 237 | ml |
cracked wheat (bulgur)
|
*
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
honey
or molasses |
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
bran
plus more to roll loaf in |
|
| 7.1E+2 | ml |
water
boiling, up to 3 3/4 cups if needed |
|
Directions
Mix all together. Dough will be wet. Cover and let sit overnight.
Add more bran or wheat flour if necessary in order to shape loaf.
Roll loaf in bran or wheat germ.
Bake in covered pan for 5 hours at 200 degrees F with a pan of hot water in the oven on a lower shelf.
Refill with water as necessary.
After completely cooled, wrap in moist towel, and refrigerate for 1or 2 days before serving with butter, cream cheese, marmalade, soups, etc...
