1. In large bowl, combine 2 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and undissolved yeast. Heat water, honey and butter until very warm (120 to 130ÂºF); stir into dry ingredients. Stir in rye flour and enough remaining bread flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
2. Shape dough into 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes.
3. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf. Bake at 425ÂºF for 10 minutes. Reduce heat to 350Âº and continue to bake for 35 to 40 minutes or until done. Remove from sheet and let cool on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (877g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 185 (10%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 33.6mg||10 %|
|Sodium 3696.3mg||127 %|
|Potassium 2029.3mg||53 %|
|Total Carbohydrate 378.4g||111 %|
|Dietary Fiber 68.6g||274 %|
|Sugars, other 309.8g|
|Protein 51.8g||74 %|
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: 1848
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!