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Rye, Cider and Walnut Bread
EL INVITADO DE INVIERNO8Ingredients
65Minutes
750Calories
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Description
A bread with a drier texture, this Rye, Cider, and Walnut Bread makes the perfect accompaniment to soup night or to use for sandwiches. A yeasted dough, you will make a pre-ferment the night before you plan on making the bread to aid the rise. Made with a mixture of rye meal and rye flour, walnuts add a bit of crunch to vary the texture of this bread. Cider is used as the liquid element to provide the bread with a unique flavor.
Ingredients
US|METRIC
4 SERVINGS
- 200 grams cider
- 1 tsp. apple cider vinegar
- 5 grams baker's yeast (fresh)
- 150 grams whole grain rye flour (semi-)
- 150 mL warm water
- 1 1/2 tsp. salt
- 300 grams rye flour (white)
- 200 grams walnuts
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Directions
- In a bowl, mix the cider, vinegar, yeast, and flour.
- Cover and ferment overnight.
- Add the water, salt, flour, and walnuts to the pre-ferment and mix until smooth.
NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium640mg18% |
| Protein20g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate98g33% |
| Dietary Fiber17g68% |
| Sugars9g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium8% |
| Iron30% |
* 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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