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Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. active dry yeast
- 1/4 c. lukewarm water
- 2 Tbsp. safflower oil
- 1 Tbsp. caraway seeds
- 2 Tbsp. grated lemon zest
- 1 1/2 Tbsp. carob pwdr
- 2 Tbsp. molasses
- 1/3 c. dry currants
- 2 c. 1% low-fat lowfat milk
- 2 1/2 c. rye flour
- 3 1/2 c. whole-wheat flour
- 1 c. unprocessed bran
- 1/2 c. wheat germ
- 1/2 c. gluten flour
- 1/2 c. soaked rye berries
Direcciones
- Dissolve yeast in water in small bowl. Combine oil, caraway seeds, lemon peel, carob pwdr, molasses, currants, and low-fat lowfat milk in a large mixing bowl. Add in yeast mix, then stir in rye flour and half of whole-wheat flour, 1 c. at a time. Stir until smooth. Add in bran, wheat germ, gluten flour, and rye berries; mix well.
- Place dough on floured board, knead in remaining whole-wheat flour. Knead until smooth and elastic, then form into a ball. Place in an oiled bowl, cover with a damp towel, and let rise until doubled in bulk, an hour or possibly more.
- Punch dough down and form into 2 round loaves. Place loaves far apart on a greased large baking sheet. Let rise until almost doubled. Preheat oven to 375 degrees. Brush loaves water and bake for 50 min.
- Remove to racks to cold completely before serving.
- Makes 2 round loaves.
- Cuisine: "Spa Dining"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 34 | 20% |
| Total Fat 3.89g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 22mg | 1% |
| Potassium 362mg | 10% |
| Total Carbs 31.59g | 8% |
| Dietary Fiber 7.2g | 24% |
| Sugars 7.59g | 5% |
| Protein 6.01g | 10% |
