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Rye Grain Bread
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Calories:
3350
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 3,350 cal. | (160 %) | ||
Protein | 112 g | (114 %) | ||
Fat | 55 g | (47 %) | ||
Carbohydrates | 579 g | (386 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 86.7 g | (289 %) |
more nutritional values
Vitamin A | 0 mg | (0 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 9.5 mg | (79 %) | ||
Vitamin K | 63 μg | (105 %) | ||
Vitamin B₁ | 4.4 mg | (440 %) | ||
Vitamin B₂ | 2.5 mg | (227 %) | ||
Niacin | 49.8 mg | (415 %) | ||
Vitamin B₆ | 2.7 mg | (193 %) | ||
Folate | 524 μg | (175 %) | ||
Pantothenic acid | 9.3 mg | (155 %) | ||
Biotin | 61.5 μg | (137 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 0 mg | (0 %) | ||
Potassium | 3,325 mg | (83 %) | ||
Calcium | 243 mg | (24 %) | ||
Magnesium | 849 mg | (283 %) | ||
Iron | 32.7 mg | (218 %) | ||
Iodine | 29 μg | (15 %) | ||
Zinc | 30.8 mg | (385 %) | ||
Saturated fatty acids | 9.8 g | |||
Uric acid | 633 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 59 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 400 grams rye Sourdough
- 100 grams 5-Grain cereal flakes
- 200 grams Rye flour
- 150 grams Whole wheat flour
- 200 milliliters lukewarm water
- 1 Tbsp salt
- 2 Tbsps Diastatic malt
- 80 grams Seed such as dark or light sesame, or flaxseed)
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Preparation steps
1.
Soak the multigrain flakes in 85 ml (approximately 1/3 cup) of water and let stand for 10 minutes. Combine the multigrain flakes mixture with the remaining ingredients. Knead into a soft dough. Cover and let rise in a warm place for about 20 minutes.
2.
Knead the dough again place in a greased loaf pan or baking sheet. Cover and let rise in a warm place for 2 hours.
3.
Bake in an oven preheated to 175°C (approximately 350°F) for about 90 minutes. Remove and let cool before serving.
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