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Laura Miller: "I have baked bread for most of my adult life (68…" Read More
7Ingredients
50Minutes
140Calories
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Ingredients
US|METRIC
20 SERVINGS
- 1 cup rye flour
- 1 cup whole wheat flour
- 1/2 cup cracked wheat (uncooked steel-cut oats, sunflower seeds, or other coarse-textured grains, seeds, or nuts)
- 4 cups all purpose flour
- 1 Tbsp. kosher salt
- 1/2 tsp. instant yeast
- 3 1/4 cups water (room temperature)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium85mg2% |
| Protein4g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A0% |
| Vitamin C |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Laura Miller 4 years ago
I have baked bread for most of my adult life (68 now) and in recent years, I have mostly just gone with NYT Mark Bittman No Knead Bread. I love a good wheat bread, but was skeptical of this recipe. It is now my new fave! I didn't use rye flour, but instead just added 1/2 C of each whole wheat flour and AP unbleached flour. With the 1/2 C of additions, I used 3 T walnuts and pecans, chopped fine, 2 T flax meal, 2 T wheat bran, 1.5 T flax seeds, and I should have added sunflower seeds, but forgot.