12 Serves
97 Mins
In a large mixing bowl, combine the rye flour, rye meal, sourdough starter, molasses, and salt to form a dense dough.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
75 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
312 mg / 4,700 mgSodium
558 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
8 g / 28 gSugar
7 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Transfer the dough into a greased loaf pan and let it proof in a warm place until it has risen slightly.
Preheat the oven and bake the bread at a low temperature for an extended period to ensure a moist, dark crumb.
25
g95
g20
g
Yemeni
