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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 4 servings |
||
| Calories 343 | ||
| Calories from Fat 29 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 758mg | 31% | |
| Potassium 824mg | 23% | |
| Total Carbohydrate 69.9g | 23% | |
| Dietary Fiber 21.7g | 86% | |
| Sugars 4.9g | ||
| Protein 16.2g | 32% | |
Rye Bread
By: Angelina 9
Nov 10, 2008
this recipe was given to me by my oldest school friend while I was visiting her in Canada! It has no yeast in it. It is a heavy style rye bread that is very filling and is basic to make 
SERVES 4 -6 , 1 loaf
Ingredients
- 3 cups dark rye flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups buttermilk
- 3/4 teaspoon sugar (optional)
- 1 tablespoon caraway seed (optional)
Directions
1
Preheat oven to 350F.2
sift the dry ingredients together 3 times.3
Put all the dry ingredients together in a bowl.4
Make a well in the middle and pour in milk. Stir together until a dough forms. Wrestle into a loaf.5
Place on pan that has been lined with baking paper.6
Cut a 1/4 inch deep cross in the top.7
Bake for 45 minutes.8
COOL BEFORE SLICING - VERY IMPORTANT!
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