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4 Serves
109 Mins
14 g
83 g
23 g
In a large mixing bowl, combine the rye flour, water, salt, and yeast to form a shaggy dough.
Ingredients, vitamins, and health benefits
Dark Rye Flour
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BritishVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
755 mg / 4,700 mgSodium
763 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
17 g / 28 gSugar
30 g / 50 gSaturated Fat
14 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Turn the dough onto a clean surface and knead thoroughly until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into a loaf, place it in a loaf pan, and allow it to proof for a final rise.
Bake the bread in a preheated oven until golden brown and hollow-sounding when tapped.
Once cooled, grate the rye bread into fine crumbs and toast them in a frying pan with sugar until crisp.
Whip the heavy cream with sugar until stiff peaks form.
Assemble the dessert in glasses by layering the toasted rye crumbs, lingonberry jam, and whipped cream.
Cold Water
Salt
Instant Yeast
Rye Bread
Sugar
Heavy Cream
Lingonberry Jam
Vitamin A
434 µg / 900 µgVitamin C
36 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
122 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
153 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
755 mg / 4,700 mgSodium
Fiber
17 g / 28 gSugar
30 g / 50 gSaturated Fat
14 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
23
g60
g9
g
Italian
Zinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g