Friday, July 16, 2010

My Rye Bread

I landed in bread heaven and I've just met the Queen of Breads.

My days of frustration are over and I can't believe I've wasted so much time, money and energy trying all sorts of rye breads from grocery stores across town, thinking that "the perfect bread" (clean, no weird ingredients, no caramel for color, no white flour added, and so on) was out there.
Oh well, it wasn't. It was... in here.

I was craving bread, was out of rye bread today, the closest grocery store was out of rye bread as well... so I reached for a bowl and mixed together:

- 2.5 cups dark rye flour
- 1 tsp magic powder
- 1 tsp sea salt *
- 1 cup whole-milk plain yogurt ( Balkan style)
- 1/4 cup water

I placed the extremely sticky dough into a loaf tin lined with buttered parchment paper and placed in the preheated oven.

I found the recipe on Canadian House and Home magazine website, but changed it a bit (removed the honey and used water instead of milk). I followed the oven temperature guidelines: initially, preheat the oven at 400 F; when placing the bread in, lower the heat to 385 F and bake for 30 minutes; after the 30 min, lower the temperature to 350 F and bake for another 20 minutes.

Ended up with 20 perfect slices (about 30g each)

Nutrients per 1 slice: Calories: 62, Total Fat: 1.1g, Saturated Fat: 0.4g, Trans Fat: 0g, Cholesterol: 2mg, Sodium: 119 mg*, Total Carb: 11.7g, Dietary Fiber: 3.6g, Sugars: 0.5g, Protein: 2.6g
Vitamin A: 1%, Vitamin C: 0%, Calcium: 2%, Iron: 6%

* too much salt for my taste, half a teaspoon would've been more than enough

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