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Norwegian Rye Bread

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.7049
Energy (kCal)1878.1116
Carbohydrates (g)405.2999
Total fats (g)11.5886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix dry ingredients. | 2. Beat in as much hot water as the flour will absorb, making a stiff batter. | 3. Cover and let stand until lukewarm. | 4. Disolve yeast in the warm water, add to the dough with enough flour to knead. | 5. Knead. | 6. Let sit, covered, in a warm place until doubled in bulk. | 7. Shape into loaves. | 8. Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk. | 9. Bake at 375 degrees for 75 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wheat flour 1 cup 408.0 86.36399999999999 15.852 3.0
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    rye flour 3 cups 1248.0 263.5392 61.0944 8.5248
    salt 1 tablespoon - - - -
    hot water 0.0 0.0 0.0 0.0
    yeast 1/4 ounce 13.1116 1.4472 1.6925 0.0638
    water 1 cup 0.0 0.0 0.0 0.0
    flour - - - -

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



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