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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sourdough Sponge. | 2. Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours. | 3. To make the bread. | 4. When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds. | 5. The add in this order: rye flour, salt, sugar and then the white bread flour. | 6. Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker. | 7. Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice. | 8. Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing. | 9. Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread flour	50			24728.5	4968.305	820.63	113.71
fast rising active yeast	1/2	teaspoon		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
water	250			0.0	0.0	0.0	0.0
caraway seed	2	tablespoons		44.622	6.6866	2.6492	1.9551
rye flour	225	g		731.25	154.4175	35.7975	4.995
salt	2	teaspoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
white bread flour	225			24728.5	4968.305	820.63	113.71
fast rising active yeast	1 1/4	1/4		-	-	-	-

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