Light Rye Bread
220 mins (prep 180, cooking 40)
11 ingredients
2 servings
A light and moist bread, a good change from pumpernickel. This recipe is from my old stand by cookbook by Fannie Farmer. The recipe called for milk but I had buttermilk that I needed to use and it came out wonderful so you can use either one, I think you will have a better rye taste with milk, This is a very sticky dough to work with, keep your hands floured and be patient. I mixed this by hand but I'm sure you can use your large mixer.

Categories:  breads , <-4-hours , yeast-breads , time-to-make ,
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Serving Size (516.05 g)
Servings 2
Amount per Serving
Calories 1327.58 Calories from Fat 625.14
% Daily Value *
Total Fat 69.46g 213.73%
Saturated Fat 36.9g 369.02%
Trans Fat 3.89g %
Cholesterol 140.86mg 93.91%
Sodium 3396.31mg 283.03%
Total Carbohydrate 150.66g 100.44%
Dietary Fiber 5.11 g 40.84%
Sugars 6.52 g %
Protein 24.03g 96.12%
Vitamin A 1680.78IU% Vitamin C 0.0mg%
Calcium 190.19mg% Iron 8.8mg%
*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:
warm water, dark brown sugar, dry, rye flour, beaten egg