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Rågbröd - Light Rye Bread With Raisins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.0306
Energy (kCal)7653.2533
Carbohydrates (g)1668.262
Total fats (g)54.2333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To the potato water, add butter, sugar, molasses, and salt; let cool to lukewarm. | 2. Soften yeast in 1/4 cup lukewarm water; add to potato water mixture. | 3. Add rye flour, beat; add enough white flour to manipulate, and raisins. | 4. Knead well until smooth and elastic. | 5. Cover and let rise until doubled. | 6. Punch down and form into loaves and place on greased baking sheets. | 7. Cut top of loaves with a few gashes of the knife and brush with butter. | 8. Let rise until doubled. | 9. Preheat oven to 400°F. | 10. Bake at 400F for 15 minutes, then reduce to 350F and bake for 30 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 quart called - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    butter 1/4 cup 342.0 15.714 10.686 28.8
    dark molasses 2 -3 tablespoons 50.4333 0.0 11.22 0.2833
    salt 1 1/2 1/2 - - - -
    yeast cake 2 compressed 50.4333 0.0 11.22 0.2833
    water 1/4 cup 0.0 0.0 0.0 0.0
    rye flour 2 cups 832.0 175.6928 40.7296 5.6832
    white flour 8 cups 4626.24 1012.8432 75.208 17.9488
    raisin 2 cups scalded drained 996.6 262.416 11.187000000000001 1.518
    butter melted 342.0 15.714 10.686 28.8

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



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