Jewish Rye Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Yeast |
| 3/4 | c | Rye flour |
| 1/2 | c | Sourdough starter* |
| 3/4 | c | Water |
| 3/4 | t | Yeast |
| 1 1/2 | c | Bread flour |
| 1 | t | Salt |
| 2 | t | Sugar |
| 2 | t | Caraway seeds |
| 1 | T | Vegetable oil |
| 3/4 | t | Yeast |
| 1 | c | Plus |
| 2 | T | Rye flour |
| 3/4 | c | Sourdough starter* |
| 1 | c | Plus |
| 2 | T | Water |
| 1 1/4 | t | Yeast |
| 2 1/4 | c | Bread flour |
| 1 1/2 | t | Salt |
| 1 | T | Sugar |
| 1 | T | Caraway seeds |
| 1 1/2 | T | Vegetable oil |
INSTRUCTIONS
from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Posted to Digest bread-bakers.v096.n063 From: Bev Janson <claycooker@worldnet.att.net> Date: Sun, 01 Dec 1996 21:50:45 -0600
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3034
Calories From Fat: 608
Total Fat: 68.9g
Cholesterol: 10.1mg
Sodium: 6317.7mg
Potassium: 1670.9mg
Carbohydrates: 504.6g
Fiber: 20g
Sugar: 122.8g
Protein: 95g