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Ester's Danish Rye Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)218.7336
Energy (kCal)5484.7118
Carbohydrates (g)1093.7076
Total fats (g)73.5668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften yeast in warm water. | 2. Heat buttermilk until lukewarm. | 3. Mix in all ingredients and knead. | 4. Let stand overnight, covered. | 5. Punch down in the morning. | 6. Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes | 7. Place cooking sheet over pans with a weight on top while baking. | 8. Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes | 9. Bread should be sliced very thin for serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast 1 teaspoon 11.1 1.2252 1.4328 0.054000000000000006
    water 1/4 cup 0.0 0.0 0.0 0.0
    buttermilk 1 quart - - - -
    molasses 3 tablespoons 183.2438 47.22 0.0 0.0632
    lard 3 tablespoons 346.36800000000005 0.0 0.0 38.4
    salt 3 tablespoons - - - -
    rye flour 6 cups 2496.0 527.0784 122.1888 17.0496
    wheat flour 6 cups 2448.0 518.184 95.11200000000001 18.0

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



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