12 Serves
74 Mins
In a large mixing bowl, combine the rye flour, yeast, and warm water to form a shaggy dough.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
42 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
315 mg / 4,700 mgSodium
224 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Knead the dough until smooth, then place it in a greased loaf pan to proof until doubled in size.
Preheat the oven and bake the bread until the crust is firm and the loaf sounds hollow when tapped.
25
g95
g20
g
Yemeni
