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    You are in: Home / Recipes / Roggebrood - Rye Bread Recipe
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    Roggebrood - Rye Bread

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hrs

    Molly53's Note:

    This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Yield:

    large l ...

    Units: US | Metric

    Directions:

    1. 1
      Soften yeast in water.
    2. 2
      Add milk, butter, salt, sugar and flours.
    3. 3
      Knead until smooth and elastic.
    4. 4
      Cover and let rise in a warm place until double in bulk.
    5. 5
      Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
    6. 6
      While dough is raising, preheat oven to 375°F.
    7. 7
      Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
    8. 8
      Turn out onto cooling rack.

    Ratings & Reviews:

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    Nutritional Facts for Roggebrood - Rye Bread

    Serving Size: 1 (1492 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1481.5
     
    Calories from Fat 194
    13%
    Total Fat 21.5 g
    33%
    Saturated Fat 10.7 g
    53%
    Cholesterol 47.6 mg
    15%
    Sodium 1321.1 mg
    55%
    Total Carbohydrate 288.9 g
    96%
    Dietary Fiber 40.4 g
    161%
    Sugars 15.5 g
    62%
    Protein 38.4 g
    76%

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