Yogurt Rye Bread (abm) (ovo)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Abm, Digest, Nov. | 8 | Servings | |
INGREDIENTS
| 2/3 | c | Water, @85-105F |
| 2 | T | Brown sugar |
| 1 | t | Salt |
| 2/3 | c | Yogurt, skim milk |
| 2 | c | Whole wheat flour |
| 1/4 | c | Wheat gluten |
| 1/3 | c | Rye flour, dark |
| 2 | t | Yeast, rapid-rise |
INSTRUCTIONS
Run on whole wheat cycle. NOTES : This is a somewhat dense bread. It approximates sourdough rye. Toastmaster Machine Manual, modified by me From: <RYERSONRA@compctr.ccs.csus.edu>.. Fatfree Digest [Volume 10 Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 308.1mg
Potassium: 128.4mg
Carbohydrates: 32.4g
Fiber: 2.1g
Sugar: 5.1g
Protein: 5.3g