Old-World Rye Bread

Looking for a recipe made using Gold Medal® Better for Bread™ flour and Betty Crocker® mashed potatoes? Then check out this rye bread - perfect for a German cuisine.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 130
Fat 2 1/2g
Saturated Fat 0g
Sodium 170mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 130
Calories from Fat: 20),

% Daily Value

Total Fat: 2 1/2g; 2 1/2%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 35 min
Total Time 3 hr 50 min
Servings 16

Ingredients

2: to 2 1/2 cups Gold Medal® Better for Bread™ flour

1/3: cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2: tablespoons packed brown sugar

1: teaspoon salt

3/4: teaspoon caraway seed

1: package regular active or fast-acting dry yeast

1: cup buttermilk

1/2: cup water

2: tablespoons vegetable oil

1 1/2: cups rye flour

: Cornmeal

: Additional caraway seed, if desired

Directions

1 In large bowl, mix 1 1/2 cups of the bread flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
2 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
4 Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Did You Know?

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Expert Tips

Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.

For great yeast bread results, try Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.

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We calculated the nutrition of this recipe at the time it was created on 03/14/2012. NOTE: We do not include optional ingredients in our calculations.