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Name: Ukrainian Rye Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: The coffee.; 1 ts Yeast; Water; 1 1/4 ts Salt; 1 ts Blackstrap molasses; (optional) Add molasses to; 3 c Whole rye flour; 1/4 c Warm water; 1 c Strong coffee; 1/3 c Whole buckwheat flour; Dissolve the yeast in the

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INGREDIENTS

The coffee.
1 ts Yeast
Water
1 1/4 ts Salt
1 ts Blackstrap molasses
(optional) Add molasses to
3 c Whole rye flour
1/4 c Warm water
1 c Strong coffee
1/3 c Whole buckwheat flour
Dissolve the yeast in the

Servings

INSTRUCTIONS

Mix the dry ingredients. Add 3/4 cup of the coffee and the yeast solution. If necessary, use the rest of the coffee if the mixture is too dry. Use water on your hands to knead the dough for 5-10 minutes. Cover and let rest for 2 hours at room temperature. It wont really rise much. Again, use water on your hands and knead the dough briefly. Again cover, and let rise for 30 minutes more, covered with a damp cloth. Shape the dough into 1 or 2 long skinny loaves, again using water on your hands. Place the dough on a cookie sheet, either greased or dusted with flour. Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes, until the dough is soft. There will be little rise. Bake at 450 deg. for 20 minutes, with a pan of water in the oven. Bake at 375 deg. F. for another 30 minutes, without the water. Posted by Lois Patterson to the Fatfree Digest [Volume 14 Issue 24] Jan. 24, 1995. :Another vlf rye bread recipe from Laurel Kitchens Bread Book. Not quite verbatim: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Ukrainian Rye Bread

The coffee.
1 ts Yeast
 Water
1 1/4 ts Salt
1 ts Blackstrap molasses
 (optional) Add molasses to
3 c Whole rye flour
1/4 c Warm water
1 c Strong coffee
1/3 c Whole buckwheat flour
 Dissolve the yeast in the

Mix the dry ingredients.  Add 3/4 cup of the coffee and the yeast solution.  If necessary, use the rest of the coffee if the mixture is too dry. Use  water on your hands to knead the dough for 5-10 minutes.    Cover and let rest for 2 hours at room temperature.  It wont really rise  much.  Again, use water on your hands and knead the dough briefly.  Again  cover, and let rise for 30 minutes more, covered with a damp cloth. Shape  the dough into 1 or 2 long skinny loaves, again using water on your hands.    Place the dough on a cookie sheet, either greased or dusted with flour.  Proof the dough in a warm and humid place (85 deg F.) for about 45 minutes,  until the dough is soft.  There will be little rise.  Bake at 450 deg. for  20 minutes, with a pan of water in the oven.  Bake at 375 deg. F. for  another 30 minutes, without the water.    Posted by Lois Patterson <lpat@unixg.ubc.ca> to the Fatfree Digest [Volume       14    Issue 24] Jan. 24, 1995.  :Another vlf rye bread recipe from Laurel Kitchens Bread Book.  Not quite  verbatim:    Individual recipes copyrighted by originator. FATFREE Recipe collections  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (594g)
Recipe Makes: 1 Servings

Calories: 1142
Calories from Fat: 86 (8%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 4.1g
Cholesterol 0mg		0 %
Sodium 16.2mg		1 %
Potassium 2839.6mg		75 %
Total Carbohydrate 242.6g		71 %
	Dietary Fiber 78.8g	315 %
	Sugars, other 163.8g
Protein 49.8g		71 %
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: 1142

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