Directions:
- Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
- Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
- Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
- Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
- Preheat the oven to 425°F
- Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.59 Kcal (1409 kJ) | ||
| Calories from fat | 87.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Cholesterol | 20.32mg | 7% | |
| Sodium | 1059.67mg | 44% | |
| Potassium | 689.66mg | 15% | |
| Total Carbs | 55.54g | 19% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 19.74g | 79% | |
| Protein | 14.01g | 28% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.5mg | 25% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 238.84 Kcal (1000 kJ) | ||
| Calories from fat | 62.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 15% | |
|---|---|---|---|
| Cholesterol | 14.42mg | 7% | |
| Sodium | 751.92mg | 44% | |
| Potassium | 489.37mg | 15% | |
| Total Carbs | 39.41g | 19% | |
| Sugars | 1.16g | 7% | |
| Dietary Fiber | 14.01g | 79% | |
| Protein | 9.94g | 28% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 25% | |
| Calcium | 43.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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