Jewish Rye Bread
yield: 20
total time: 90 minutes
Ingredients
- 1 1/2 tablespoons active dry yeast
- 1 1/2 cups warm water 110 degrees F
- 2 cups flour first clear
- 1 1/2 cups rye flour
- 1 1/2 cups rye Sour Starter
- 1 1/2 tablespoons salt
- 2 1/2 tablespoons caraway seeds optional, use more or less if you’d like
Nutrition
- Calories : 120 calories
- Carbohydrate : 26 grams
- Fat : 0.5 grams
- Fiber : 4 grams
- Protein : 4 grams
- Sodium : 530 milligrams
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