12 Serves
90 Mins
In a large mixing bowl, combine the whole rye flour, sourdough starter, and water to form a thick, sticky dough.
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Vitamin K
3 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
53 µg / 400 µgCalcium
53 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
96 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
424 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Transfer the dough into a greased bread loaf pan and smooth the top with a spatula.
Allow the dough to proof in a warm place until it has risen significantly, then bake in a preheated oven until the crust is firm and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
25
g95
g20
g
Yemeni
