Search
by Ingredient

Unyeasted Dutch Rye Bread

StarStarStarHalf starEmpty star

Submitted by Ron

A dense rye bread loaded with fiber that’s perfect for a European style breakfast.

YIELD

16 servings

PREP

30 min

COOK

5 hrs

READY

13 hrs

Ingredients

4 946
CUPS ML RYE MEAL
(coarsely cracked rye, which contains some flour) *
1 237
1 ½ 7.5
TEASPOONS ML SALT
2 3E+1
TABLESPOONS ML HONEY
or molasses
2 3E+1
TABLESPOONS ML VEGETABLE OIL
¼ 59
CUP ML BRAN
plus more to roll loaf in
3 7.1E+2
CUPS 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...

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 24 62% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 223mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Email this recipe