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Name: Rye Yeast Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 pk Quick-rise yeast; (1 tb); 1 c White grape juice;; 1 ts Salt; 3 tb Vegetable oil; 4 c Rye flour; 1/3 c Water

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INGREDIENTS

1 pk Quick-rise yeast; (1 tb)
1 c White grape juice;
1 ts Salt
3 tb Vegetable oil
4 c Rye flour
1/3 c Water

Servings

INSTRUCTIONS

Warm the water and grape juice to about 115 F and stir in the yeast. Let the mixture stand for about 10 minutes or until it is foamy. Stir in the salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until it is smooth. Add enough of the rest of the flour to make a soft dough. Knead the dough on a floured board for 10 minutes. Place the dough in an oiled bowl, turn it over so the top of the ball is also oiled, and cover it with a towel. Let it rise in a warm (85 to 90 F) place for about 45 minutes, or until it is doubled in volume. Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and let it rise in a warm place again for about 30 minutes, or until it doubles in volume. Bake at 425 F for 10 minutes, then lower the oven temperature to 350 F for an additional 35 to 45 minutes of baking. Remove it from the oven when the loaf is brown and has pulled away from the sides of the pan slightly. Makes one loaf. Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN: 0-914984-42-X Many recipes in this book require specialty products from a health food store or mail order that are used for a rotational allergy diet. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Rye Yeast Bread

1 pk Quick-rise yeast; (1 tb)
1 c White grape juice;
1 ts Salt
3 tb Vegetable oil
4 c Rye flour
1/3 c Water

Warm the water and grape juice to about 115 F and stir in the yeast.  Let the mixture stand for about 10 minutes or until it is foamy. Stir  in the salt, oil, and 2 cups of the flour, and beat it with a spoon  or mixer until it is smooth.    Add enough of the rest of the flour to make a soft dough.  Knead the  dough on a floured board for 10 minutes.  Place the dough in an oiled  bowl, turn it over so the top of the ball is also oiled, and cover it  with a towel. Let it rise in a warm (85 to 90 F) place for about 45  minutes, or until it is doubled in volume.    Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf  pan, and let it rise in a warm place again for about 30 minutes, or  until it doubles in volume.  Bake at 425 F for 10 minutes, then lower  the oven temperature to 350 F for an additional 35 to 45 minutes of  baking. Remove it from the oven when the loaf is brown and has pulled  away from the sides of the pan slightly.  Makes one loaf.    Source:  Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:  0-914984-42-X Many recipes in this book require specialty products  from a health food store or mail order that are used for a rotational  allergy diet.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (1908g)
Recipe Makes: 1 Servings

Calories: 6756
Calories from Fat: 539 (8%)

Amt Per Serving		% DV

	Total Fat 59.9g	80 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 21.8g
Cholesterol 0mg		0 %
Sodium 58.9mg		2 %
Potassium 6318.3mg		166 %
Total Carbohydrate 1426.6g		420 %
	Dietary Fiber 269.6g	1079 %
	Sugars, other 1157g
Protein 173.1g		247 %
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.

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Calories per serving: 6756

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