Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Rye | 1 slice (32g) | 83 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Wheat | 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
- half cup of milk
- two pounds of rye flour
- one pint of milk
- one tablespoon of salt
- one yeast cake in half cup of milk
- one pound of wheat flour
- one big round loaf
- salt
Directions
BOHEMIAN RYE BREAD— Raise one yeast cake in half cup of milk and a little sugar. Sift together two pounds of rye flour and one pound of wheat flour, or if rye flour is dark use half of each. Heat one pint of milk and one of water, add raised yeast and enough flour to make sponge. Set in warm place to raise until full of bubbles. Then add one tablespoon of salt, a little caraway seed and enough flour to make a stiff dough. Turn out on floured board, knead well, set aside in warm place to raise, form into loaves or one big round loaf, let raise again, brush with beaten egg and bake small loaves one hour and large loaf one and one-quarter hours.