Directions:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon rye flour into dry measuring cups; level with a knife. Add rye flour and molasses to yeast mixture, and stir until combined. Cover and let stand at room temperature for 8 hours or overnight to make a sponge.
- Stir oil and salt into sponge. Lightly spoon whole wheat flour and bread flour into dry measuring cups; level with a knife. Add whole wheat flour and 1 1/2 cups bread flour to sponge; stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough into 2 equal portions. Shape each portion into a (6-inch) round. Place dough rounds on a baking sheet sprinkled with 2 teaspoons cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.
- Preheat oven to 350°.
- Uncover loaves. Place 2 tablespoons bread flour in a small sifter, and sift flour evenly over loaves. Cut a shallow (1/4-inch) X in the center of each loaf. Bake at 350° for 1 hour or until bread is browned on bottom and sounds hollow when tapped. Cool on wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1914.55 Kcal (8016 kJ) | ||
| Calories from fat | 140.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.58g | 24% | |
|---|---|---|---|
| Sodium | 2950.04mg | 123% | |
| Potassium | 2642.78mg | 56% | |
| Total Carbs | 396.84g | 132% | |
| Sugars | 51.3g | 205% | |
| Dietary Fiber | 53.12g | 212% | |
| Protein | 61.15g | 122% | |
| Iron | 28.3mg | 157% | |
| Calcium | 280.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 209.27 Kcal (876 kJ) | ||
| Calories from fat | 15.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 24% | |
|---|---|---|---|
| Sodium | 322.46mg | 123% | |
| Potassium | 288.87mg | 56% | |
| Total Carbs | 43.38g | 132% | |
| Sugars | 5.61g | 205% | |
| Dietary Fiber | 5.81g | 212% | |
| Protein | 6.68g | 122% | |
| Iron | 3.1mg | 157% | |
| Calcium | 30.7mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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