• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.

    Ingredients

    • 1 envelope dry yeast (1/4 ounce)
    • 1/2 cup warm water
    • 4 cups buttermilk
    • 9 to 10 cups rye flour, plus more for work surface, baking sheet, and hands
    • 4 teaspoons salt
    • Canola or vegetable oil, for bowl

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 4816 % Daily Value *
    • Total Fat: 29 g 44.52%
    • Saturated Fat: 5 g 27.15%
    • Trans Fat: 0 g %
    • Cholesterol: 39 mg 13.07%
    • Sodium: 11186 mg 466.08%
    • Calcium: 1951 mg 195.13%
    • Potassium: 11979 mg 342.27%
    • Magnesium: 0 mg 0%
    • Iron: 59 mg 325.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 970 g %
    • Dietary Fiber: 162 g 646.68%
    • Sugar: 47 g
    • Protein: 155 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.21%
    • Vitamin C 17.05%
    • Vitamin D 2.45%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk4
    • Exchange - Other Carbs0
    • Exchange - Starch61
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total75 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy4 c
    • MyPlate - Protein Total0 oz-eq

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