Crusty Sourdough Rye Bread
175 mins (prep 20, cooking 155)
10 ingredients
1 servings
Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)

Categories:  pasta,-rice-and-grains , seasonal , comfort-food , taste~mood , german , equipment , <-4-hours , yeast-breads , time-to-make , european , winter , sourdough-breads , small-appliance , grains , oven , fall , breads , mixer , savory ,
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Serving Size (543.89 g)
Servings 1
Amount per Serving
Calories 1618.07 Calories from Fat 60.75
% Daily Value *
Total Fat 6.75g 10.39%
Saturated Fat 2.17g 10.85%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3336.8mg 139.03%
Total Carbohydrate 333.92g 111.31%
Dietary Fiber 15.87 g 63.5%
Sugars 23.87 g %
Protein 50.04g 100.08%
Vitamin A 5.62IU% Vitamin C 4.26mg%
Calcium 429.43mg% Iron 22.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rye flour, warm water, caraway seeds