Fat-Free No-Knead Potato-Carrot Rye Bread
Description
This International bread features Dry yeast, Warm water, Whole wheat flour, Rye flour, Salt. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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(or any good brand) 1 Potato, grated (medium -sized) 1 lg Carrot, finely shredded -or grated.
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Enough white flour just -to hold dough together.
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Use almost all the water, then see if the dough is too dry.
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If so add more a bit at a time.* Combine everything except the water and white flour.
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With your hands,
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add only enough of the water and the white flour to
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make the dough hold together without too much stickiness.
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Knead only enough to get the dough to hold in a ball
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shape , then put it into an oiled bowl with a damp cloth over top and
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set it in a warm
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place (200 degree oven with
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heat OFF).
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Let dough rise 1 1/2 hours.
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Punch it down and
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let it rise for 45 minutes, Punch it down again and
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shape it into your oiled loaf pan.
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Bake right away for 75 minutes.
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Remove from pan, cool, and refrigerate
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 5047.4kcal
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 4.1g21%
- Cholesterol 0.0mg0%
- Sodium 20083.2mg837%
- Total Carbohydrate 1058.5g353%
- Dietary Fiber 76.6g307%
- Sugars 15.4g
- Protein 156.4g313%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, bread, cabin, carrots, dry, fatfree, flour, international, log, low-fat, maple, noknead, potatocarrot, potatoes, rye, salt, syrup, title, vegan, warm
