Try this Onion Rye recipe, or contribute your own.
Suggest a better descriptionDissolve the yeast and sugar in the warm water. In a food processor or mixer, combine 1 cup of the bread flour, salt, 1/2 cup of the rye flour, the milk, egg, butter, Dijon mustard, onion, and caraway and sesame seeds. Add the yeast mixture. Beat in the rest of the rye and any of the remaining flour necessary to make a soft but firm dough. (It will still be slightly sticky.) Place in an oiled plastic bag or oiled bowl. Seal or cover and let rise until doubled (or refrigerate overnight). Punch down and shape into an oval. Place on a greased baking sheet. Let double. Preheat oven to 350 degrees. Brush the loaf with the egg glaze. Bake until the bottom sounds hollow when tapped, about 45 to 50 minutes. Remove from baking sheet and cool on a rack. The bread freezes, wrapped in plastic wrap and foil. Yield: 1 loaf Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 21:27:43 -0500 From: Jackie Bordelon
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1894 | ||
Calories from Fat: 138 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 20 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 438.1mg | 15 % | |
Potassium 2156.9mg | 57 % | |
Total Carbohydrate 398.9g | 117 % | |
Dietary Fiber 75.3g | 301 % | |
Sugars, other 323.6g | ||
Protein 56.3g | 80 % | |
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: 1894
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