Tender Sandwich Rye Bread - Powerful Handmade site

Tender Sandwich Rye Bread

Sharing is caring!

Tender Sandwich Rye Bread

C

This wet, easy-to-slice bread somewhat sings with “deli rye” taste. And do not worry-no one will ever bet that sauerkraut’s the name of the game component that makes this bread particular.

At a look

Prep
Bake
Total
Yield
one eight 1/four” x four 1/2″ loaf

Nutrition knowledge

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup white rye flour
  • third cup pumpernickel
  • 1/four cup potato flour or potato flakes
  • 1 tablespoon caraway seeds
  • 1 1/2 teaspoons every yellow and black mustard seeds
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 2 teaspoons immediate yeast
  • 1/four cup bitter pickle juice or dill pickle juice
  • one 14-ounce can sauerkraut, tired and wrung dry (about 1 cup)
  • 1/four cup vegetable oil
  • 2/three cup water
  • further mustard seeds to sprinkle on loaves (not obligatory)

  • eight 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • three three/four oz. white rye flour
  • 1 1/eight oz. pumpernickel
  • 1 five/eight oz. potato flour or potato flakes
  • 1/four ounce caraway seeds
  • 1 1/2 teaspoons every yellow and black mustard seeds
  • 1 1/2 teaspoons salt
  • three/eight ounce sugar
  • 2 teaspoons immediate yeast
  • 2 oz. bitter pickle juice or dill pickle juice
  • 14-ounce can sauerkraut, tired and wrung dry
  • 1 three/four oz. vegetable oil
  • five 1/four oz. water
  • further mustard seeds to sprinkle on loaves (not obligatory)

  • 241g King Arthur Unbleached All-Purpose Flour
  • 106g white rye flour
  • 32g pumpernickel
  • 46g potato flour or potato flakes
  • 8g caraway seeds
  • 1 1/2 teaspoons every yellow and black mustard seeds
  • 1 1/2 teaspoons salt
  • 11g sugar
  • 2 teaspoons immediate yeast
  • 57g bitter pickle juice or dill pickle juice
  • 397g can sauerkraut, tired and wrung dry
  • 50g vegetable oil
  • 149g water
  • further mustard seeds to sprinkle on loaves (not obligatory)

Instructions

  1. Combine all the components, and blend and knead to shape a clean (even though sticky) dough.
  2. Let the dough upward thrust in a evenly greased bowl till it is virtually double in bulk, 60 mins or so.
  3. Turn the dough out onto a evenly oiled or evenly floured floor, and form it right into a log.
  4. Place the log in a evenly greased eight 1/2″ x four 1/2″ loaf pan, quilt the pan with an evidence quilt or greased plastic wrap, and make allowance the loaf to upward thrust till it is reached the threshold of the pan. This will take 1 to two hours.
  5. Preheat the oven to 350°F.
  6. Bake the bread for 35 to 40 mins, or till it is a deep, golden brown and its inside temperature registers 190°F on an instant-read thermometer. If the bread seems to be browning too briefly, tent it with aluminum foil, glossy aspect up, for the general 15 mins of baking.
  7. Remove the bread from the oven, take it out of the pan, and make allowance it to chill on a twine rack.
  8. Store, well-wrapped, at room temperature for five days, or freeze for as much as three months.

Nutrition Information

  • Serving Size1 slice, 51g
  • Servings Per Batch10
Amount Per Serving:
  • Calories130 cal
  • Calories from Fat
  • Total Fat4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol0mg
  • Sodium340mg
  • Total Carbohydrate21g
  • Dietary Fiber2g
  • Sugars1g
  • Protein3g

* The vitamin knowledge equipped for this recipe is made up our minds through the ESHA Genesis R&D tool program. Substituting any components might alternate the posted vitamin knowledge.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares