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L.R. Whole grain sourdough rye bread takes several minutes to prepare.

L.R. Whole grain sourdough rye bread takes several minutes to cook.

L.R. Whole grain sourdough rye bread makes 96 servings.

The ingredients for L.R. Whole grain sourdough rye bread are:

1 cup sourdough
7 cups warm water
2 T. instant yeast
1/4 cup honey
4 tsp. salt
130 g. vital wheat gluten (about 1 cup)
1 T. carraway seeds opt.
350g freshly twice ground rye flour (about 3 or 4 cups)
1750g freshly twice ground wheat flour (about 14 c ups) I use prairie gold wheat berries.
1/3 cup oil
1 T. butter

Here is how you make L.R. Whole grain sourdough rye bread:

In a large bowl, whisk together sourdough, water, yeast, honey, salt, gluten and carraway. Add rye and whisk till smooth. Add about 6 cups of the wheat flour and whisk until smooth. Add remaining flour a little at a time, stirring in with a wooden spoon. Pour oil over dough and knead in with your hands. Don't try to incorporate it all. Place lid on bowl. Let rise for 2-3 hours, punching down every 30 minutes. Be carefull not to let it rise longer than 30 minutes at a time or the structure of the bread will be compromised. When ready, divide dough into 6 equal pieces. Shape each into a loaf and place into greased 8"x4" loaf pans. Poke each loaf with a fork all over to release any trapped air. Cover with a damp towel. Let rise for 30 minutes. Place into a cold oven. Turn oven on to 400 degreese and bake for 30 minutes. Remove from pans and cool on a wire rack. While still warm, rub butter over top crust to soften. Makes 6 loaves, with about 16 slices per loaf.Number of Servings: 96Recipe submitted by SparkPeople user LRUSSELLFAMILY.

The nutritional information for L.R. Whole grain sourdough rye bread is:

• Servings Per Recipe: 96
• Amount Per Serving
• Calories: 91.6

• Total Fat: 1.2 g
• Cholesterol: 0.3 mg
• Sodium: 302.6 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.6 g
• Protein: 4.7 g