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Ingredients
- 1 pkg. active dry yeast
- 1/2 c. hot water
- 1 c. Stone Buhr rye flakes
- 1 c. Stone Buhr whole wheat flour
- 1/2 c. honey
- 1/4 c. corn syrup
- 1/4 c. shortening
- 2 teaspoon salt
- 2 c. boiling water
- 6 to 7 c. Stone Buhr all-purpose flour
- 1 egg
Directions
- This loaf is slightly sweet and tastes delicious when spread with cream cheese. Very good!
- Dissolve the yeast in 1/2 c. hot water. Place the rye flakes, whole wheat flour, honey, corn syrup, shortening and salt in a large bowl. Add in boiling water and mix well. Cold to lukewarm and add in softened yeast. Add in sufficient all-purpose flour to make a soft dough. Knead dough till smooth and satiny, about 10 min. Grease lightly and place in a bowl.
- Cover the dough and let rise in a hot place till double, about 1 1/2 hrs. Punch down and shape into 3 round loaves. Place on a greased cookie sheet. Cover and let rise till double, about 1 hour. Brush with lightly beaten egg. Bake at 350 degrees for about 30 to 40 min or possibly till the bread sounds hollow when tapped. Remove from cookie sheets and cold on wire racks. Use 8 inch pans. Bake 40 to 45 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 961g | |
| Calories 1293 | |
| Calories from Fat 497 | 38% |
| Total Fat 56.12g | 70% |
| Saturated Fat 13.32g | 53% |
| Trans Fat 17.13g | |
| Cholesterol 186mg | 62% |
| Sodium 4799mg | 200% |
| Potassium 289mg | 8% |
| Total Carbs 208.14g | 56% |
| Dietary Fiber 1.8g | 6% |
| Sugars 162.35g | 108% |
| Protein 8.72g | 14% |
