** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Buurebrot Swiss Half-rye Bread
Date Added:January 04, 2014
Ingredients:
150 Grams Rye Flour 150 Grams Rye flour dark
850 Grams Flour 850 Grams Strong white flour (6oz)
1. ("Strong white" flour is the UK term for all-purpose flour).
2. Mix the yeast in 1/2 C of the water at blood heat, and leave 15 minutes to proof.
3. Sift the mixed wheat and rye flours into a mixing bowl to warm.
4. When the yeast has proofed, make a well in the flour, pour the yeast mixture in, and cover it over with a little flour.
5. Leave for 20 minutes to "set the sponge". When this time has elapsed, begin mixing (or kneading with the dough hook if using a mixer).
6. Add 2 cups of the water, check for texture, and add the rest if necessary.
7. Knead vigorously. If using a dough hook, somewhere about 10 minutes into the process the dough will suddenly change texture and require more flour.
8. Add it (probably about another 150 g). Turn the dough into an oiled bowl to rise.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yeast, Gluten allergies.
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