Cover gently with the edges of the towel and allow to rest at room temperature for 1 – 1 1/2 hours. Uncover the loaf, and slash a cross onto the top, to allow for expansion. Top the dough with a piece of parchment paper an a plate. Form the dough into a ball. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Put the loaf in the oven and pour a cold glass of water in the roasting tin. Prove at room temperature for 3–4 hours. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Ruisleipä, on the other hand, is made out of 100% rye flour, writes The Sandwich Tribunal, and has four times more fiber than wheat-based bread, per The Guardian. Whisk together the whole wheat flour, rye flour, salt, baking soda, and brown sugar in a large bowl. In a large bowl or stand mixer, add butter, sugar, and salt. Add the cooked berries, syrup and sunflower seeds. "Preheat the oven to 425℉. Prep time: 30 Min Cook time: 50 Min Inactive time: 12 Hour Total time: 13 H & 20 M. With just flour and water, you can create a strong, active sourdough starter that will give your bread that signature tangy flavor and give it rise without the use of commercial yeast. That said, if you don’t want to fuss with making a sourdough starter, rye bread may be the better option. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges. Store in the refrigerator overnight. If you have a baking stone or dutch oven, use them. A high intake of rye bread (240g/day) relieved constipation more than white wheat bread and common laxatives in a randomized controlled trial involving fifty-one adult participants . Turn dough onto a floured surface; knead until. Remove the pans from the oven and let cool briefly. Cover the tins with a plastic bag and let the dough proof in a warm room for 4-5 hours. Bake for 45 minutes at 375ºF. Cover and set aside for 20 minutes. Stir batter down; turn into greased 9 x 5. The dough must rise by at least 40% or so. Transfer the dough on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb). Vollkornbrot is a true German rye bread recipe but unfamiliar to most nonnatives. If your baking vessel is cast iron, bake at: 450°F for 30 minutes, lid on. Spray/coat the inside of a bread pan with some butter. Pizza Toasties: Spread Rye toast with slices of fresh, ripe tomato. It is a sturdy, dense loaf that is comprised of rye flour, chopped rye grains and is often studded with sunflower, pumpkin and/or flax seeds. In a separate bowl, combine the flours and salt. Check dough consistency after 5 minutes of kneading. . Cover and leave to rise another 2 hours. Cover the bowl and set aside for 30-60 minutes. Sprinkle over the chopped dates and knead them into the dough. Add the molasses, butter and 1 1/4 cups water and caramel coloring or other substitute. Reduce the oven temperature to 450°F and bake the bread for 45 minutes. Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dough ball on a piece of parchment, cover with a damp towel or plastic wrap sprayed lightly with nonstick cooking spray and proof in a warm spot until doubled in size, 30 to 45 minutes. With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. A study in the American Journal of Clinical Nutrition found that eating rye leads to better blood-sugar control compared to wheat. Beat until smooth. Cover the pot with the lid, and place it on a middle rack in the oven. Cover and bake for about 25 minutes. According to Amy Shapiro, MS, RD, CDN, a registered dietitian and the founder and director of Real Nutrition, a daily slice of rye can offer some perks. New York rye bread is a version of rye bread which has been made famous by New York's Jewish community, although it can be made in plenty of other locations as well. According to the American Diabetes Association, any food with a GI over 70 is a high-GI food. Procedure: 1. Instructions. Add 2 ½ teaspoons of bread machine yeast. Bake for 20 minutes. Yep, that was one of her favorite snacks. Then transfer the dough into a Dutch oven or cast-iron soup pot. Steps to Make It. After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it. New York rye bread is a version of rye bread which has been made famous by New York's Jewish community, although it can be made in plenty of other locations as well. 4 tablespoons unsalted butter,. Reduce the oven temperature to 430°F, and bake 30. 1½ tsp salt. Lahey and wrapped it in a flour towel and let it rest for another two hours. 1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼-ounce envelopes) 2 ¼ cups warm water (110 degrees) 3. Step 2. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. When it’s time to make sandwich bread or you have a hankering for a crusty artisan boule, try rye. It depends on the flour you use. (Any remaining starter can be saved to use with other bread recipes. According to the American Diabetes Association, any food with a GI over 70 is a high-GI food. Put the flours into a warm, generously sized mixing bowl with the dried yeast and salt, and mix well. The nutty flavor of our Organic Medium Rye Flour lends itself beautifully to breads of all sorts. When finished, the old should look like very thick cooked oatmeal. Drizzle with Worcester sauce (optional) and eat hot or cold. ) has been shown to cause a lowered postprandial insulin response, known as the rye factor 10,11, via unknown mechanisms. Turn mixer to low and thoroughly mix dry. Most rye bread is made from rye flour that has had the fiber-containing parts of the kernel removed. In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment. The dough should pull slightly and may start to come away from sides of the bowl. Place the rye bread in the oven and turn the heat down to 160 C (320 F). Let rise until the dough crowns the rim of the pan by about an inch. ⇢ Learn how to make yeast dough rise in oven. Adds a unique flavor profile. Bake the bread for 20 minutes, then rotate the loaf and bake for another 20 minutes until golden brown. Stir together the flours, salt, and yeast in a large mixing bowl. Gradually stir in rye flour and enough. Step 1. Spread a generous amount of mustard on two slices of rye and fill. After about 15 minutes, mix again for a minute or two. Transfer the dough to a lightly floured work surface and form into a ball. While Rye bread contains 603mg of Sodium, Wheat contains only 8mg. In a large bowl, whisk together white and rye flours, cocoa, instant coffee, salt, and the ground seed mixture. In stand mixer bowl, add 1 cup bread flour, yeast, caraway seeds, and salt; mix well. Rye bread also contains a range of other nutrients, including calcium and iron. Once it has risen, knead it for 30 seconds on a floured bench to de-gas. In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. In a separate bowl, mix the warm water, molasses, and oil. Shape it into a sausage shape the size of the tin. Transfer the bread to wire racks to cool completely. Pour over scalded milk and stir until cool. Add 100g rye flour, 100g whole spelt flour and 5g salt. The dough should be smooth and elastic. Don't rush it! Take the suggested fermentation times with a grain of salt; times can vary wildly due to ambient temperature, humidity and freshness of flour. Whole-grain bread, like whole-wheat bread, generally has a chewier texture and nuttier flavor, although the exact flavor. 10. Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead. If it is soft bread, it will fall apart quickly; if. After 7-10 minutes the mixture should be frothy with small bubbles. Create a well in the center and pour in the liquid mixture together with oil and ⅔ of the tepid water. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. MAKING RYE BREAD. Pour dough in a greased loaf pan and cover tightly with aluminum foil. Preheat your oven to 480ºF / 250ºC with two oven plates. The Spruce / Nita West. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Wet your hand thoroughly and pick up the dough. Rye Recipes. Heat oven to 220C/200C fan/gas 7. Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Instructions. Knead the dough using the dough hook of an electric mixer or your hands. Bake the bread for 50 minutes or until a core temperature of 94C (200F). Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough. 95 per 2-pack, Amazon. Rye Bread. 5 out of 5 stars 188 Reviews Rye Chewy Semolina Rye Bread Place the starter in a nonreactive container. In a separate bowl or measuring cup, whisk together the oil, maple syrup, and buttermilk. Shape the dough into a slightly flattened ball and place it on a greased sheet pan, or into a bread baking bowl or greased 9" round cake pan. Our secret is the traditional, unique fermentation process from a small region of Finland, passed down through family members over 100’s of years. All you need to do is swap in rye flour for some of the white. Cover and allow to rise for another hour. A high intake of rye bread (240g/day) relieved constipation more than white wheat bread and common laxatives in a randomized controlled trial involving fifty-one adult participants . Make three long cuts with a razor blade and place inside a Dutch oven. Whisk together the rye flour, all-purpose flour, baking powder, and salt in a large bowl or the bowl of a stand mixer . Real NY Jewish Rye Bread 278 Ratings Bread Machine Pumpernickel Bread. Stir and cool. Rúgbrauð. 5 hr, or until doubled in size. Slowly add buttermilk and syrup. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform,. Flax bread. Remove the pan from heat and add the molasses, butter, salt, sugar, caraway seeds and cocoa powder. 5. Rye has an earthy flavor, and using more or less of it in combination with other flours a loaf will give it more or less of that flavor. Bake for 30 minutes until crusty and golden brown. If you've never made rye bread before, you'll be surprised by the dough's consistency, especially if you're making a loaf that's at least 50% rye flour. Rugbrød simply means “rye bread” in Danish. It is almost always baked in a 13 x 4 inch pullman pan with a lid. Combine rye grain and water in a saucepan and bring to a boil. Transfer the logs into buttered bread pans, placing them seam side down. Comparatively, the University of Sydney lists the GI of rye bread made with 69 percent whole-grain rye flour as 78. Activate the Yeast: In a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of the all-purpose flour. Bake at 200°F/93°C for 8 hours. This bread is lower in fat and contains less gluten than wheat-based bread, which makes it a denser, heavier loaf. Add the water and stir until smooth. After 25 minutes, place the bread inside the oven and bake for about 45 minutes. 1 ½ tablespoons dry milk powder. Let the bread rise until it's crested about 1 1/4" over the rim of the pan, about 1 hour to 1 1/2 hours. Oroweat Jewish Rye. Day two: Pour out half the mixture, add another cup of water and another cup of flour. 5 tablespoons of caraway seeds (if you like them–to me, it’s not rye bread without them). Place the loaf in the oven, turn the temperature up to 445°F/230°C and bake 15 minutes. Oil two loaf tins and pour in the dough mixture. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. The sugar activates the yeast, meaning you should let the mixture sit for a few minutes. Mix until well combined. Cover the pan with a proof cover or some lightly greased plastic wrap. Add rye flour; beat until smooth. Prove at room temperature for 3–4 hours. Press start. Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid. Calorie Count: 265 calories per 100 grams "Whole-grain bread is a great option for those looking to reduce their calorie intake," explains Lori Walker, a registered dietitian, freelance food and nutrition writer, and recipe developer with Easy Kitchen Guide. In a medium bowl, whisk together all dry ingredients until thoroughly combined. Bake at 460°F for 10 minutes, reduce temperature to 390°F and bake for another hour, or so (if you feel it’s getting too burned and it’s not been an hour, take it out). With a stand or hand mixer knead the dough for around 5 minutes. Punch down down dough. Weigh your flour or measure it by gently spooning into a cup, then sweeping off any excess. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. STEP 4. Rye Bread Recipe For Bread Maker With Molasses. Combine the water, active dry yeast, and molasses in the stand-up mixer bowl. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Baking with rye differs considerably from wheat. It should rise by at least 30%. 7g of carbohydrates per biscuit, of which 0. Stir to combine. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Vegan. Use the basic setting with medium crust. According to Amy Shapiro, MS, RD, CDN, a registered dietitian and the founder and director of Real Nutrition, a daily slice of rye can offer some perks. Near the end of the final rising time, preheat your oven to 425F. 8 out of 5 stars 65. Halfway through proofing pre-heat your oven and cast-iron pot or thick bottom tray to 200C (390F) without fan or 180C (350F) with fan. Then take off the lid, lower the temperature to 230°C/450°F, and bake for 25 minutes. Pour in 25 grams of room-temperature water (about 75°F). Start Reading Mode. So once the first rising was done, I took the dough out folded it once or twice, as suggested by Mr. Place a shallow pan (not glass) on the lower rack in the oven. Scoring and bake covered (if you have a lid) for 30min. Preheat the oven to 375°F. Ideally the temperature there should be between 22-30°C. 3. Yom Kippur Break Fast Menu. ) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Knead until smooth and elastic, about 5 to 7 minutes. Heat the Dutch oven in the oven set at 450°F. Remove lid and continue baking for another 30min. Shape each piece into a loaf about 10 in. It is almost always. Bake the bread for 10 minutes, then remove the bowl. For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest. For a darker crust, remove the cover from the Dutch oven after 15 minutes. Shape the loaves: Shape each half into loaf. Place in a very well-floured proving basket and cover with oiled plastic wrap. It has been shown that, compared with an evening meal with refined wheat bread, an evening meal with whole grain rye kernel bread or boiled rye kernels can have beneficial. Studies confirm that rye bread made from 100% rye has less of a negative effect on blood sugar than wheat breads, and as a result, keeps you fuller for longer. "Rub the surface of the dough with a tablespoon of oil, then deflate the dough. Another significant difference between rye and sourdough bread is the flavor. Let rise for another 45 minutes. Close the lid and set the baking cycle to Basic or White Bread Cycle. 11. Preparation. Breads that are 100% whole grain—with the grain still intact—have more vitamins, minerals, and fiber compared to refined breads. White bread has very little fibre compared to rye bread. Controlled blood sugar levels. Rye bread, with its robust and earthy flavor, is a popular choice for hearty sandwiches and deli-style creations. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours. Cover the bowl with plastic wrap and a tea towel, and allow to rise in a warm place for about 3 hours. 9 out of 5 stars 13 Reviews Rye Caraway Rye Bread 4. Bake the other bread the same way. Active dry yeast or instant yeast will work as well. The loaf should easily pop out of the pan. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Daily need coverage for Vitamin B1 from Rye bread is 28% higher. In a small saucepan, combine the orange juice, butter, molasses, brown sugar, fennel seeds, caraway seeds, and. Add water and oil to flour mixture. Transfer the boiled rye grain to a mixing bowl and combine with beer, buttermilk and salt. Add 260 g bread flour and 100 g dark rye flour to the mixing bowl. Start with placing the 700 g broken whole grain rye in a (plastic) bowl and add the HOT water (just off the boil). First build: take one tablespoon of mature starter and add it to 50 grams of rye flour and 50 grams of room temperature filtered water. Rye, or Secale cereale, is not as popular as other cereal grains. According to Amy Shapiro, MS, RD, CDN, a registered dietitian and the founder and director of Real Nutrition, a daily slice of rye can offer some perks. Water. Preheat your oven to 480ºF / 250ºC with two oven plates. Cover the bowl with plastic and let the dough rise at room temperature overnight until the dough has doubled in size, about 12 to 18 hours. Then add your flour and salt and mix whole lot together to form a shaggy dough. 3 tablespoons butter, softened. Cool before slicing. The dough should be in a soft, tacky ball. Because of its distinct flavor and texture, the Rye bread is frequently used as a substitute for regular bread. Then slowly stir the milk into the dry ingredients (the dough hook of a mixer works well). Add all ingredient into a big bowl and mix until well combined. The Original Rye Bread crackers deliver 6. Instructions. Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Mix well until there is no dry flour left. Let sit for between 8 to 12 hours at room temperature. Set aside. Rye bread is easier on the digestive system, thanks to all the fibre content. 5g of carbs per 100g which makes these crackers quite high in carbs and not suitable for a keto or low-carb diet. One to bake the bread on and one just below. 3g is sugar. Cover the bowl and set aside for 30-60 minutes. The bread should sound hollow when you tap the bottom, and the internal temperature should be between 195 and 200. Rye bread has a distinct and unique flavor profile compared to other types of bread, like wheat or white bread. To the bowl with sponge, add 100g water, 20g molasses and 30g sugar. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. Cover the bread pan with a clean dishtowel and set it aside some place warm for about 1 1/2 hours. Heat a non-stick frying pan, spray with a little olive oil and gently fry the soaked bread for 1-2 minutes per side. Towards the end of the rising time, preheat the oven to. Remove cooked rye bread from cooker and transfer to a plate. Mix it well together, cover it with a cloth, and let the mixture stand for about a day (12 to 24 hours) on a counter, at room temperature. Rye bread. Place in a greased 9" round pan or ceramic baker, cover, and let rise for 45 to 60 minutes. Cover with the lid provided, or with foil punctured in several places to let the steam escape. Here are our beautiful rye loaves, baked four different ways. Grease 2 baking sheets and sprinkle with cornmeal. Remove the lid and continue to bake for 20-30 minutes. Whisk to combine. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months. Make the Dough: Meanwhile, in a large bowl or the bowl of a stand mixer, combine the boiling water, pumpernickel, oil, salt, molasses, instant coffee, and chocolate. 5 g fat, 190 mg sodium, no. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. If using a stoneware baker, remove the lid for the final 5 minutes. Place in a very well-floured proving basket and cover with oiled plastic wrap. Similar to sourdough, rye bread is not necessarily made with whole grain flour. 16 ounces warm water, 2 ¼ teaspoons instant yeast, 5 ounces rye flour, 16 ¼ ounces bread flour. Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260. 8 oz active sourdough starter, 12 oz warm water, 5 oz rye flour, 12 ½ oz bread flour. Or fastest delivery Oct 24 - 25 . Measure the water and three types of flours. Sprinkle with whole coriander seeds, if desired. Buy a loaf and you'll upgrade a week's worth of lunches. Multigrain Bread to Buy. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. In a bowl combine the rye malt, caraway seeds, and mashed potato. Bread pan method - slash the dough and place it in the oven. To prepare the rye bread, combine the yeast, 75g of the water and the dextrose in the bowl of an electric mixer fitted with a dough hook attachment. Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Remove the bread from the bread machine pan and allow it to cool before slicing it. Kashubian Bread (Sourdough Rye Flour and Potato Bread) Originating in the Kashubian region, where it’s traditionally baked with a mix of rye flour and potato, this bread lasts a lot longer than regular bread. 17 g of carbohydrate. Stir the yeast and sugar into the lukewarm water and let sit for 10 minutes until the yeast is frothy. Add the yeast and 3 tablespoon warm water into a small bowl and mix. Beat on low speed for 1 minute. whisk together the flours, salt, instant yeast, and caraway seeds, if using. Equii. Ground oats are used to make oat flour, which is high in fiber and has a slightly sweet flavor. Let it sit for 10 minutes to dissolve. Grease two 9×5-inch loaf pans and set aside. 2. Place a piece of parchment paper on the counter. A healthier take on traditional white bread, Dave's Killer Bread contains five super grains, including quinoa, spelt, rye and millet, to give you 10 grams of whole grains per serving. Place the risen and scored loaf in the preheated oven (450°F) with the lid on. Step 1 In a large bowl, stir together water with yeast and sugar. Stir with a wooden spoon to combine, mixing until no visible streaks remain. Rye contains a lot of phosphorus, magnesium, and vitamin B1. Day 1. Dust a bread basket with flour or line a large bowl with a clean cloth and dust with flour. Rye type of bread doesn’t require scoring. Instructions. Score the tops of the loaves with a serrated knife. cups of water throughout the day as it can help keep. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, 3 tablespoons (27g) sunflower seeds, 1 tablespoon (9g) sesame seeds, 1 tablespoon (9g) caraway seeds, and salt by hand. Form it into the shape you want it to be when cooked and put onto baking paper on a baking tray. Knead the dough until it becomes smooth and is no longer sticky. Flax bread. Brush the egg wash over the proofed loaf before baking. 3. Instructions. To finish 125g rye kernels 125g mixed seeds Oil or butter, to grease the tins 1 A quick note This is a recipe for a 100% rye bread; dark and dense and crumbly, and suited especially to Scandi. Rest: 6-12 hours Hands on: 5 min. 3. She would take a slice of rye bread, smear some butter on it and reach for the jar of pickles. Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Meanwhile, combine bread flour, rye flour and salt in a large bowl or stand mixer. This protein is known to be a trigger for celiac disease. Leave the mixture for 3 – 4 minutes at room temperature until it starts to bubble up. Tip the mixture out onto a floured surface and knead for a minute or two. ½ cup rye flour. Limpa is a classic Swedish rye bread with a tender crumb and a hint of fragrant orange and anise seed. Doing this releases any accumulated steam, allowing the outside crust to brown more deeply on top and to set fully on the sides. Rye is another surprising entry to make the shortlist for the healthiest breads for weight loss ( 23 ). In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer. Mix with a spatula to blend. Sprinkle with whole coriander seeds, if desired. Add 1 package of dried yeast to the mixture. Put the Dutch oven (with the lid on) into the oven preheated to 450F and bake for 30 minutes. Last Modified Date: October 02, 2023. This is another very critical step. Remove amount of starter needed; bring to room temperature before using. Kati’s Rye Bread is made from a 100’s year old recipe using 3 simple ingredients and no yeast. However, you can find whole grain rye bread! Look for “whole grain rye flour” in the ingredients. Lower the temperature to 200C/390F and bake for another 20-25 minutes until the rye sourdough is nicely browned. It is truly one of the simplest breads to make of all. Rye contains a type of gluten protein called secalin. Cover and let rise until doubled, about 1 hour. Autolyse: Weigh out your sourdough starter, water and molasses into a large ceramic or glass bowl. 7. 25/Ounce) $9. 5-inch or 9×5-inch loaf pan. Place in the oven and bake for about 30-35 minutes, until golden brown. 1. Dissolve the cornstarch in the 1/4 cup water. Rye nutrition data reflects a breadth of benefits: It's high in protein, low in fat and a good source of nutrients like fiber, manganese, copper, magnesium, phosphorous, B-complex vitamins, phenolic antioxidant compounds and many other vitamins and minerals. Author: Karen's Kitchen Stories. Rye contains a lot more of these elements than wheat. 100g whole rye flour. Calcium, on the other hand, is consumed in excess but when it’s. Rye bread also shines in traditional dishes like Reuben sandwiches and Scandinavian open-faced sandwiches known as smørrebrød. Alternatively, simply shape the entire piece of dough into a log and place it in the pan. In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Nutrition Facts.