Photo: Wesual Click
Milwaukee Rye Bread
10 ingredients
30 min + 1 hr 10 min
3 - 9x5 inch loaves
openrecipes
"I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe."
Estimated Nutrition (whole recipe, rough)
850
Calories
20g
Protein
14g
Fat
160g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Rye | 1 slice (32g) | 83 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 potatoes - peeled, boiled and mashed
- 3/4 cup cornmeal
- 3 cups water
- 1 1/2 tablespoons salt
- 1 tablespoon white sugar
- 2 tablespoons shortening
- 1 (0.6 ounce) cake compressed fresh yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 6 cups rye flour
- 2 cups whole wheat flour
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes