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12 Serves
83 Mins
In a large mixing bowl, combine the rye flour, cracked rye, and sourdough starter with water to form a thick, sticky dough.
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JamaicanVitamin 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
73 µg / 400 µgCalcium
52 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
57 mg / 420 mgPhosphorus
179 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
362 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Transfer the dough into a greased loaf pan and allow it to proof in a warm place until it has risen significantly.
Preheat your oven and bake the loaf until the crust is firm and the internal temperature reaches the desired level for a dense rye bread.
Remove the bread from the oven and let it cool completely on a wire rack before slicing to ensure the crumb sets properly.
13
g26
g25
g
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South African