Ester'S Danish Rye Bread

1. Soften yeast in warm water.

2. Heat buttermilk until lukewarm.

3. Mix in all ingredients and knead.

4. Let stand overnight, covered.

5. Punch down in the morning.

6. Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes

7. Place cooking sheet over pans with a weight on top while baking.

8. Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes

9. Bread should be sliced very thin for serving.

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Nutrient	Quantity
Total fats	73.5668 g
Protein	218.7336 g
Carbohydrates	1093.7076 g
Energy	5484.7118 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0386 g
Water	235.3993 g
Aspartic acid	11.5498 g
Calcium, Ca	668.4394 mg
Lutein + zeaxanthin	3196.8 g
Fiber, total dietary	260.214 g
Carotene, beta	89.76 g
Niacin	76.7216 mg
Vitamin A, RAE	7.68 g
Arginine	10.5331 g
Riboflavin	4.167 mg
Tocopherol, beta	1.656 mg
Fatty acids, total saturated 20:1	0.5482 g
Glutamic acid	55.2691 g
Sodium, Na	257.1244 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1136 g
Total lipid (fat)	73.5668 g
Manganese, Mn	76.8211 mg
Fructose	10.2081 g
Proline	22.7275 g
Fatty acids, total saturated 16:0	14.061 g
Sucrose	34.9931 g
Choline, total	489.5067 mg
Sugars, total	68.0025 g
Serine	9.6941 g
Fatty acids, total saturated 10:0	0.0384 g
Fatty acids, total saturated 18:0	5.3984 g
Vitamin B-6	6.756 mg
Selenium, Se	596.1802 g
Ash	33.5367 g
Vitamin D	39.168 IU
Fatty acids, total saturated 18:1 undifferentiated	19.8188 g
Pantothenic acid	16.3077 mg
Phenylalanine	9.8717 g
Copper, Cu	7.5793 mg
Betaine	524.16 mg
Thiamin	7.4697 mg
Methionine	3.1699 g
Iron, Fe	67.3144 mg
Carbohydrate, by difference	1093.7076 g
Phosphorus, P	6428.5481 mg
Folate, total	797.4 g
Tocopherol, gamma	13.752 mg
Alanine	8.4898 g
Cholesterol	36.48 mg
Valine	7.8854 g
Fatty acids, total saturated 18:2 undifferentiated	18.7223 g
Glycine	9.3192 g
Glucose (dextrose)	9.2216 g
Fatty acids, total saturated 14:0	0.5222 g
Zinc, Zn	57.904 mg
Isoleucine	5.9006 g
Maltose	0.6336 g
Fatty acids, total saturated 12:0	0.0768 g
Fatty acids, total polyunsaturated	20.7681 g
Tocotrienol, gamma	0.216 mg
Leucine	13.0474 g
Tocotrienol, alpha	2.16 mg
Vitamin A, IU	149.28 IU
Folate, DFE	923.1 g
Tryptophan	2.6352 g
Folic acid	179.58 g
Starch	415.944 g
Tyrosine	4.0613 g
Vitamin B-12	0.03 g
Vitamin K (phylloquinone)	58.992 g
Fatty acids, total saturated	20.2261 g
Histidine	4.3598 g
Fatty acids, total monounsaturated	21.5573 g
Threonine	6.4056 g
Folate, food	617.82 g
Vitamin D (D2 + D3)	0.96 g
Vitamin D3 (cholecalciferol)	0.96 g
Vitamin E (alpha-tocopherol)	26.3088 mg
Magnesium, Mg	2380.0988 mg
Lysine	5.1806 g
Potassium, K	9171.225 mg
Cystine	1.98 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	3 tablespoons	0	0	0
Buttermilk	1 quart	0	0	0
Yeast	1 teaspoon	11.1	1.2252	0.054
Water	0.25 cup	0	0	0
Wheat Flour	6 cups	2448	518.184	18
lard	3 tablespoons	346.368	0	38.4
molasses	3 tablespoons	183.2438	47.22	0.0632
rye flour	6 cups	2496	527.0784	17.0496