Rye Bread Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A European-style rye bread with a dense, hearty crumb and subtle sweetness from molasses and barley. Studded with sunflower seeds and flavored with coriander. Sliced and served as a side or with soup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 100ml / 1/2cup boiling water
- 3 tbsp black treacle/molasses
- 2 tbsp barley malt extract
- 1 tsp ground coriander
- 240g / 2 cups light rye flour
- 240g / 2 cups white bread wheat flour
- 7g / 2 tsp dry active yeast
- 2 tsp salt
- 50g / 1/2 cup sunflower seeds (or chopped walnuts)
- 2 tbsp vegetable oil (or rapeseed oil)
- 250ml / 1 cup tepid water
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 472mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 472MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.