RYE BREAD NUTRITION RECIPES

Name: Rye bread
Total time: 50 min
Yield: Makes 1 loaf
Cuisine: British
Ingredients: 200g rye flour, plus extra for dusting; 200g strong white or wholemeal flour; 7g sachet fast-action dried yeast; ½ tsp fine salt; 1 tbsp honey; 1 tsp caraway seed (optional)

RYE BREAD RECIPE | BBC GOOD FOOD

Rye bread recipe | BBC Good Food image

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios

Provided by Cassie Best

Categories Lunch, Side dish

Total Time 50 minutes

Yield Makes 1 loaf

Number Of Ingredients 6

Ingredients

200g rye flour, plus extra for dusting
200g strong white or wholemeal flour
7g sachet fast-action dried yeast
½ tsp fine salt
1 tbsp honey
1 tsp caraway seed (optional)

Steps:

Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size.
Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Nutrition Facts : Calories 170 calories, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 34.3 grams carbohydrates, SugarContent 2.3 grams sugar, FiberContent 6.9 grams fiber, ProteinContent 5.6 grams protein, SodiumContent 0.3 milligram of sodium

LIGHT RYE BREAD RECIPE - FOOD.COM

Light Rye Bread Recipe - Food.com image

Make and share this Light Rye Bread recipe from Food.com.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 1 1 pound loaf, 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup water
1 1/2 tablespoons honey
3/4 teaspoon salt
3/4 cup whole wheat flour
3/4 cup unbleached flour
1/2 cup rye flour
2 tablespoons vital wheat gluten
2 teaspoons cornmeal
1 teaspoon caraway seed
1 1/2 teaspoons active dry yeast

Steps:

Put the ingredients in the bread pan in the order recommended by your machine.
Select Basic Wheat Cycle, Light setting - or equivalent.

Nutrition Facts : Calories 120.7, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 220.1, CarbohydrateContent 26, FiberContent 2.6, SugarContent 3.4, ProteinContent 3.8

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RYE BREAD RECIPE | BBC GOOD FOOD

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
From bbcgoodfood.com
Total Time 50 minutes
Category Lunch, Side dish
Cuisine British
Calories 170 calories per serving

Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

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Total Time 50 minutes
Calories 248 calories per serving

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