Rye bread
Composition / ingredients
15
servings:
Cooking method
1. In a small container, pour wheat flour and salt, pour yogurt, mix, cover with a lid. We leave it for 3-4 days, the starter should turn out.
2. After the specified time, add milk to the starter, pour whole-grain flour, mix, cover the dough with a towel (it turns out liquid, this is normal), leave for 12 hours.
3. Then add coarse rye to the dough, knead, form a loaf, put it in a baking dish, pre-smeared with oil, bake for 2 hours at 180 degrees. The crust of the finished bread should be ruddy and firm.
It turned out delicious homemade bread, eat for health!
The calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Rye (whole grain) - 334 kcal/100g
- Whole rye flour - 357 kcal/100g
- Medium rye flour - 350 kcal/100g
- Dark rye flour - 327 kcal/100g
- Rye groats - 354 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Whole wheat flour - 298 kcal/100g
