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Coarse-Ground Rye Bread




Source of Recipe


midwestliving.com

1-1/2 cups buttermilk
1-1/2 cups water
2 tablespoons lard or shortening
2 packages active dry yeast
2 tablespoons sugar
1 tablespoon caraway seeds
1-1/2 teaspoons salt
3-1/2 to 4 cups whole-wheat flour
3 cups rye flour
1 beaten egg white (optional)
1 tablespoon water (optional)
1 tablespoon butter or margarine, melted (optional)


1. In a medium saucepan, heat buttermilk and water together until warm (105 degree F to 115 degree F). In a large mixing bowl, pour buttermilk mixture over lard or shortening, yeast, sugar, caraway seed, and salt. Stir in 2 cups of whole-wheat flour and all the rye flour. Stir in as much remaining whole-wheat flour as you can.
2. Turn dough out onto a surface that's dusted with whole-wheat flour. Knead in enough of the remaining whole-wheat flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Dough may be slightly sticky because of the rye flour.
3. Shape into a ball. Place in a very large greased bowl, turning once to grease surface. Cover; let rise in a warm place until doubled (50 to 60 minutes).
4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
5. Form dough into two round loaves. Place on a greased baking sheet. Flatten into 5-inch circles. Cover and let rise in a warm place until nearly doubled (about 30 minutes). Score tops.
6. Bake in a 350 degree F oven for 35 to 40 minutes or until done. If you like, for glaze, combine egg white and 1 tablespoon water; brush over loaves during the last 5 minutes of baking. (If you don't brush with egg-white mixture, brush with melted butter after baking, if you like.) Remove from baking sheet immediately. Cool.

Nutritional Information
Nutritional facts per serving
calories: 134, total fat: 2g, saturated fat: 0g, monounsaturated fat: 0g, polyunsaturated fat: 0g, cholesterol: 2mg, sodium: 163mg, carbohydrate: 26g, total sugar: 3g, fiber: 4g, protein: 5g, vitamin C: 0%, calcium: 4%, iron: 10%