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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour boiling coffee over chopped caraway seeds. | 2. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. | 3. Let stand for 4 to 8 hours in a warm place, preferabley overnight. | 4. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. | 5. Mix well. | 6. Cover the bowl and let rise to double. | 7. Then knead on floured board and shape into two round loaves on baking sheet. | 8. Let rise until double again and bake at 350 degrees for 30 minutes or until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sourdough starter	1 1/2	cups		-	-	-	-
caraway seed	2	tablespoons	Chopped	44.622	6.6866	2.6492	1.9551
rye flour	2	cups	Unsifted	832.0	175.6928	40.7296	5.6832
black coffee	1/2	cup		-	-	-	-
molasses	1/2	cup		488.65	125.92	0.0	0.1685
milk	1/4	cup	evaporated skim	138.0	3.324	1.374	14.304
salt	2	teaspoons		-	-	-	-
shortening	3	tablespoons	melted	339.45599999999996	0.0	0.0	38.4
milk	1/2	cup		74.42	5.8316	3.843	3.9894
flour	2 3/4	cups	unbleached	1002.54	73.7352	87.3411	47.7015
active yeast	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.