Nutrition-Packed Rye Bread
Nutrition-Packed Rye Bread

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, nutrition-packed rye bread. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Nutrition facts label for Bread, rye. This feature requires Flash player to be installed in your browser. Each "~" indicates a missing or incomplete value.

Nutrition-Packed Rye Bread is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Nutrition-Packed Rye Bread is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have nutrition-packed rye bread using 7 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Nutrition-Packed Rye Bread:
  1. Prepare 200 grams Bread (strong) flour
  2. Make ready 50 grams Rye flour (finely ground)
  3. Prepare 1 and 1/2 tablespoon Sugar
  4. Make ready 1/2 tsp Salt
  5. Make ready 1 and 2/3 teaspoon Dry yeast
  6. Get 170 ml Water
  7. Get 1 Ry flour (for dusting)

Complete nutrition information for Rye Bread from Panera including calories, Weight Watchers points, ingredients and allergens. Any bread made predominantly from flour milled from rye grains. Rye flour gives the bread a slight acidity, and a proportion of the flour is often fermented separately until it develops a sour aroma and flavour. It is then mixed in with the dough, in order to enhance this characteristic.

Steps to make Nutrition-Packed Rye Bread:
  1. Add 1/2 the listed amounts of both strong flour and rye flour to a bowl. Mix the sugar and yeast and add to the bowl. (I used brown cane sugar.)
  2. Pour in the water over the yeast, then mix with a spatula.
  3. Add the rest of the flour and the salt, then mix until the dough forms a ball.
  4. Remove from the bowl, and knead on a work surface. The dough will be sticky, but do not add flour.
  5. In order to make a smooth, elastic dough, slam the dough hard against the work surface several times.
  6. Repeat Steps 4 and 5 for about 10 to 20 minutes.
  7. Form the dough into a ball, transfer to the bowl, wrap in plastic and let rise for 15 to 20 minutes for the first proving. (I let it rise in the bath area.)
  8. When the dough doubles in height, coat a finger in flour, then poke it down deep into the dough.
  9. If the hole does not close, it's finished rising.
  10. Coat your hand lightly in flour, then punch down the dough several times to deflate.
  11. Using a bench scraper (or spatula) remove the dough from the bowl, then quarter it with a knife.
  12. Form the sections into a ball while pressing out any remaining air, pinch the bottom of the ball and seal.
  13. Place a damp kitchen towel over the dough, and let rest for 5 minutes.
  14. Dust hands with rye flour, then press down on dough to deflate, then reshape into a ball.
  15. Coat the surface of the ball of dough with rye flour.
  16. With a knife, slash a leaf pattern into the dough.
  17. Let sit for 25 minutes for a second proving. If using the bread-rising setting on your oven, mist with water several times midway through the proving process.
  18. Bake for 9 minutes in gas oven preheated to 180°C. (For an electric oven, bake for 13 minutes at 190°C)
  19. They're done.

This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios, from BBC Good Food. Rye flour contains less gluten than white flour, meaning the loaf will have a closer texture than a white loaf. From rye to whole wheat to sourdough, the bread aisle at the grocery store can be a little To help you make the right choice, we tapped Jen McDaniel, RDN, founder of McDaniel Nutrition Therapy Seek breads that have at least two to three grams of fiber and three to five grams of protein per slice. ‹ Bread Foods Nutrition. Is Rye Bread Actually Good for You? A Doctor and RD Weigh In.

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