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Austin Rye Bread Recipe

Looking for an easy AUSTIN Rye Bread recipe? Learn how to make AUSTIN Rye Bread using healthy ingredients.


Submitted by jaustin23

Makes 20 servings



http://www.kingarthurflour.com/recipes/russian-rye-bread-rizhsky-khleb-recipe The following recipe marks King Arthur's very first venture onto the Internet -- we obtained it from a Russian student at Moscow State University, via the 'net, back in late 1995. Since then, we?ve learned its inspiration came from a wonderful book on Russian cooking, ?Please to the Table: the Russian Cookbook?, by Anya Von Bremzen.

Recipe Ingredients for AUSTIN Rye Bread

1 1/4 cups water (lukewarm)
2 tablespoons barley malt syrup
2 teaspoons instant yeast
1 1/2 cups rye flour
2 teaspoons salt
1 tablespoon caraway seeds
3 tbsp canola oil
3 cups Unbleached All-Purpose Flour

Recipe Directions for AUSTIN Rye Bread

  1. Pour the warm water into a mixing bowl and add a teaspoon of the malt extract or honey. Stir in the yeast and rye flour. Let this sponge work for at least 20 minutes, until it's expanded and bubbly.

  2. Add the remaining barley malt extract or honey, the salt, caraway seeds, butter, and enough of the unbleached flour to create a dough that begins to pull away from the sides of the bowl. At this point, cover the dough with a towel or plastic wrap, and let it stand for about 5 minutes.

  3. Turn the dough out onto a lightly floured or lightly oiled work surface, and knead until it's smooth and elastic, about 10 minutes, adding only enough flour (or oil on your hands and the work surface) to keep the dough from sticking unbearably. (Rye doughs will always be a bit sticky, so resist the urge to keep adding flour to eliminate this inherent stickiness; adding too much flour will make a heavy, dense, dry loaf.) Halfway through, give the dough a rest while you clean out and butter your mixing bowl.

  4. Shape the dough into a ball, place it in the buttered bowl, turning to coat, and cover the bowl with a towel or plastic wrap. Allow the dough to rise for about 1 1/2 hours, or until it's just about doubled in bulk.

  5. Punch the dough down, and divide it in half. Shape each half into an oval, place them on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 30 minutes.

  6. Bake the bread in a preheated 375F oven for about 45 minutes, or until the crust is dark brown, and the interior temperature of the loaves measures 190F to 200F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack. Yield: 2 loaves.

Categories

Main Dish

Nutrition Facts
Serving Size 48.7g
Amount Per Serving
Calories
126
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
234mg
10%
Potassium
109mg
3%
Total Carbohydrates
22.6g
8%
Dietary Fiber
2.9g
12%
Sugars
1.0g
Protein
3.6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • Very high in manganese
  • High in selenium
  • High in thiamin
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