Just a simple bread recipe that incorporates both bread flour and dark rye flour.
1) Mix starter - let sit for 3-4 hours or overnight.
2) Mix dough, knead, then autolyse for at least one hour.
3) Bake at 450 degrees for 30-45 min.
Attempt 1: Recipie requires more salt. Bread deflated upon reshaping - this gave it a compressed crumb which is actually quite nice for sandwich making. In my oven it turned a light golden brown - perhaps a better oven will yeild a darker more rustic color? Crust is crispy, bread is soft. The rye flour gives it an *amazing*, almost cinnamon-y flavor.
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Serving Size: 1 Serving (948g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1890 | ||
Calories from Fat: 87 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 30mg | 1 % | |
Potassium 1087.4mg | 29 % | |
Total Carbohydrate 381.2g | 112 % | |
Dietary Fiber 26.9g | 108 % | |
Sugars, other 354.3g | ||
Protein 66.7g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1890
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