Place all ingredients in pan in the above order
Set bread machine on #2 (Whole Wheat Setting), Dark Crust, beginning with a rest (this recipe may be made using the delay timer)
The dough ball should be soft and springy
When the baking cycle ends, IMMEDIATELY remove the loaf from the pan and place it on a cooling rack
Let cool before slicing
NOTE: Usually supermarket "Rye Flour" is medium rye flour not Dark Rye Flour (also known as Pumpernickel Flour)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (74g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 88 (38%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 180.8mg||5 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 27.6g|
|Protein 5g||7 %|
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: 232
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