Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter | 2. Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen. | 3. Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough. | 4. Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours. | 5. Preheat the oven to 425°F | 6. Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rye flour	1	lb		1474.1770000000001	311.3008	72.1666	10.0698
yeast	1	ounce		52.4466	5.789	6.7699	0.2551
water	1 1/8	cups		0.0	0.0	0.0	0.0
salt	1/2	ounce		106.029	0.0	0.7158	11.4109
malt extract	1	teaspoon		-	-	-	-
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
caraway seed	3	tablespoons		66.933	10.0299	3.9738	2.9326

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