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Nutrition Facts
Serving Size 1 (56g) Recipe makes 45 servings
Calories 122
Calories from Fat 14		(11%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 489mg		20%
Potassium 165mg		4%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 4.0g	15%
	Sugars 2.0g
Protein 4.2g		8%
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Ester's Danish Rye Bread

Recipe #233283 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AB_Fan
Jun 7, 2007

From Delectably Danish - Recipes and Reflections - by Julie Jensen McDonald. Rising time not included in prep time. Number of Servings is a guestimate.

SERVES 45 , 3 loaves (change servings and units)

Ingredients

1 teaspoon yeast
1/4 cup warm water
1 quart buttermilk
3 tablespoons molasses
3 tablespoons lard
3 tablespoons salt
6 cups rye flour
6 cups whole wheat flour

Directions

1
Soften yeast in warm water.
2
Heat buttermilk until lukewarm.
3
Mix in all ingredients and knead.
4
Let stand overnight, covered.
5
Punch down in the morning.
6
Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
7
Place cooking sheet over pans with a weight on top while baking.
8
Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
9
Bread should be sliced very thin for serving.