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Swedish Rye Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)176.973
Energy (kCal)6148.2884
Carbohydrates (g)1155.9886
Total fats (g)102.6974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in warm water. | 2. Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. | 3. Add rye flour, beating with mixer. Gradually beat in bread flour. | 4. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place (1 to 1 1/2 hrs). | 5. Punch down the dough and place on lightly floured board. Knead until dough becomes elastic and does not stick to the board. | 6. Allow to rest for 5 minutes. | 7. Divide into 3 equal portions and shape into loaves. Place in greased 9x5 inch bread pans. Let rise until double in bulk. | 8. Bake at 375F (190C) for 35-40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yeast cake 1 ounce compressed 25.2167 0.0 5.61 0.1417
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    salt 1 tablespoon - - - -
    molasses 1/4 cup 244.325 62.96 0.0 0.0842
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    shortening 1/3 cup melted 604.0667 0.0 0.0 68.3333
    rye flour 3 cups 1248.0 263.5392 61.0944 8.5248
    bread flour 6 cups 2967.42 596.1966 98.4756 13.6452

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



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