Try this Rye Bread of the Week recipe, or contribute your own.
Suggest a better description(ingredients in order of adding them to our machine) If you use whole wheat bread flour, use less gluten. Dont cut the salt much! For a higher loaf use 1 cup rye flour and 2.5 cups whole wheat flour. ?Heres this weeks recipe. Its getting close! It makes a firm, slightly sweet loaf with a small even crumb and a good rise.? >From: Elizabeth Schwartz
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Serving Size: 1 Serving (1158g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3480 | ||
Calories from Fat: 259 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 135.2mg | 5 % | |
Potassium 3583.8mg | 94 % | |
Total Carbohydrate 738.4g | 217 % | |
Dietary Fiber 133.5g | 534 % | |
Sugars, other 604.9g | ||
Protein 101.5g | 145 % | |
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: 3480
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