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    You are in: Home / Baking / Rye Bread Recipe
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    Rye Bread

    Average Rating:

    1 Total Reviews

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    • on December 07, 2006

      This is a very good recipe! I use to buy "European Rye" made with sourdough starter from a small local market that carried a bakery bread from a place in Macedonia, OH. called Reineker's Bakery. But the store shut down. I had to make some adjustments in measurements because both white and rye flours vary greatly from brand to brand. So I had to increase the white flour to equal the amount of rye flour and I reduced the amount of water from 400 ml to about 275 ml. Any more and my dough became much to soft to hold it's shape. But once I did that I had an excellent dough to work with. I am also using a sourdough starter(Biga)that came with a Ciabatta bread recipe because this starter only takes 12 hours to ripen for bread making and can be kept up to a week under refridgeration with out feeding. This has a nice texture and good rye flavor. Thanks for sharing this WendyinGermany.

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    Nutritional Facts for Rye Bread

    Serving Size: 1 (86 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 184.1
     
    Calories from Fat 6
    76%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 312.4 mg
    13%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 1.5 g
    6%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    sourdough starter

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