Try this Old Milwaukee Rye recipe, or contribute your own.
Suggest a better descriptionSPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well. Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat until smooth. add butter. Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and let rise until doubled. Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2 large loaves or 3 smaller ones. from *Prodigys Food and wine Bulletin Board, from Linda Karner,-TNXC18B
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Serving Size: 1 Serving (2241g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 7575 | ||
Calories from Fat: 501 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.7g | 74 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 151.5mg | 47 % | |
Sodium 223.6mg | 8 % | |
Potassium 4368.2mg | 115 % | |
Total Carbohydrate 1530.1g | 450 % | |
Dietary Fiber 139g | 556 % | |
Sugars, other 1391.2g | ||
Protein 233g | 333 % | |
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: 7575
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