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Suomalaisruisleipä (Finnish Rye Bread)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.4668
Energy (kCal)671.432
Carbohydrates (g)118.6361
Total fats (g)17.152
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour. | 2. Beat until smooth. | 3. Stir in enough all-purpose flour to make the dough easy to handle. | 4. Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes. | 5. Knead until smooth and elastic, about 5 minutes. | 6. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. | 7. Dough is ready if indentation remains when touched. | 8. Punch down dough; shape into a round, slightly flat loaf. | 9. Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour. | 10. Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack. | 11. Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    active yeast 2 1/4 teaspoons - - - -
    potato water 1 1/4 1/4 - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    salt 1 1/2 1/2 - - - -
    rye flour 1 1/4 cups 520.0 109.80799999999999 25.456 3.552
    purpose flour 1 1/2 - 2 cups - - - -
    butter softened - - - -

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



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