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Scandinavian Rye Bread

Scandinavian Rye Bread


INGREDIENTS
1 1/2 Pound Loaf
1 1/8 cups water
1 1/2 tablespoons canola oil
1 7/8 cups bread flour
1 1/8 cups medium rye flour
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon gluten
1 1/2 tablespoons caraway seeds
1 1/2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

2 Pound Loaf
1 1/2 cups water
2 tablespoons canola oil
2 1/2 cups bread flour
1 1/2 cups medium rye flour
3 tablespoons brown sugar
1 tablespoon plus 2 teaspoons gluten
2 tablespoons caraway seeds
2 teaspoons salt
1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast


DIRECTIONS
- Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.) The dough ball will be soft and springy.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
  

Scandinavian Rye Bread
Nutrition Information
Scandinavian Rye Bread
[1 1/2 lb. loaf]
Serving Size:
Amount Per Serving
Calories 1645.03
Calories from Fat 241.64
Total Fat
29.3g
Saturated Fat
1.9g
Trans Fat
0.0g
Cholesterol
0.0mg
Sodium
3510.5mg
Total Carbohydrate
316.7g
Dietary Fiber
35.1g
Sugars
27.2g
Protein
52.3g
Vitamin A 0%
Vitamin C 3%
Calcium 13%
Iron 101%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 1766.8mg
Change serving size to get new nutritional values
Serving Size: 
 
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Did you know . . .
Rye Flour

Rye has a characteristically bitter-strong, earthy flavor. It contains only a small amount of a gluten that is more fragile than the gluten in wheat. This gives a loaf a moist, dense quality. A loaf with rye flour in it will ferment more quickly than a loaf that is all wheat and, if overkneaded, can get very sticky due to natural gums in the grain called pentosans. The presence of acid in a rye dough makes it more manageable, so you will see rye breads with ingredients like vinegar, beer, and sourdough.

Rye is an incredibly healthful grain. It has vitamin E and rutin, two premium antioxidants, is good for combating cholesterol deposits, and contains insoluble fiber. Since rye contains a type of the gluten proteins found in wheat, it is not suitable for gluten-free diets or for sufferers of celiac sprue disease. !