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Whole Wheat Yogurt Rye Bread

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Whole Wheat Yogurt Rye Bread recipe

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

⅔ 158
CUP ML WATER
85-105 degrees F
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 5
TEASPOON ML SALT
⅔ 158
CUP ML YOGURT
milk, skim
2 473
CUPS ML WHOLE-WHEAT FLOUR
¼ 59
CUP ML GLUTEN FLOUR *
⅓ 79
CUP ML RYE FLOUR
dark
2 1E+1
TEASPOONS ML YEAST, ACTIVE DRY
rapid-rise

Directions

Run on whole wheat cycle.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 145 8% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 308mg 13%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 11g
Vitamin A 0% • Vitamin C 0%
Calcium 4% • Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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