Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

1 1/2 teaspoons caraway seeds
ounce yeast
2 cups water
2 tablespoons vegetable oil
2 teaspoons salt
1 1/2 teaspoons fennel seeds
1/2 cup brown sugar ; packed
5 1/2 cups all-purpose flour ; divided
2 cups rye flour
2 egg(s)
2 teaspoons orange zest ; grated

Preparation:

In a large saucepan, boil sugar, water, orange zest, and seeds for 3 minutes. Cool until warm. In a large bowl, combine yeast and 3 cups of all-purpose flour. Stir in sugar and orange mixture, beating with an electrix mixer for 2 minutes. Add eggs. Add 1 cup of all purpose flour and beat for additional 1 minute. Add rye flour and enough all purpose flour to make a stiff dough. Transfer dough to a floured surface. Knead for 8 to 10 minutes or until smooth. Shape into a ball, and place in a greased bowl. Turn to coat. Cover the bowl with a damp cloth. Place the bowl in a warm spot and let rise for 1 1/2 hours or until doubled in size. Remove dough from bowl and punch down, divide in half and shape into two balls. Let them rest for 10 minutes. Shape into two loaves, placing each in a 9 x 5 inch bread pan. Brush with vegetable oil. Let rise for 1 hour or until doubled in size. Bake at 400F for 30 -35 minutes or until done. Yields 2 loaves or 24 servings.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 166.8
Total Sugars: 4.6g
Carb.: 33.2g
Fiber: 2g
Total Fats: 1.9g
Cholesterol: 15.5mg
Protein: 4.1g
Sodium: 202.4mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA