3. You can make it of 100% rye flour, but the result tends to be too dense. Mix until the ingredient's combine to form a ball, about 1 minute. October 27, 2022 by Sherri. Check dough consistency after 5 minutes of kneading. Proof at a warm temperature for about an hour or until the dough rises by about 40% - 50%. In fifty-nine women with self-reported constipation, a randomized controlled trial examined the effect of four dietary interventions. Add all of the ingredients to the bread machine in the order indicated in the ingredients list. Make a rather liquid levain - you can go to 150% or even 200%. Preheat oven to 200°F/93°C. Bake the loaf for 35 to 45 minutes until it is crusty, and a digital thermometer inserted into the center reads 190°F to 200°F. Rye, or Secale cereale, is not as popular as other cereal grains. Stir in enough remaining all-purpose flour to form a firm dough. Place in the oven and bake for about 30-35 minutes, until golden brown. Or fastest delivery Oct 24 - 25 . During this time, the yeast will have a chance to bloom. 6. Dust a bread basket with flour or line a large bowl with a clean cloth and dust with flour. Cover with plastic wrap and leave on the counter for 8 hours or overnight. Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Reserve the rest. It's very different from deli and other rye breads. Procedure: 1. Rúgbrauð ( Icelandic pronunciation: [ˈruːɣˌprœyːθ]) is an Icelandic straight rye bread. "It has more fiber and is lower in calories than white or refined grain breads. The nutty flavor of our Organic Medium Rye Flour lends itself beautifully to breads of all sorts. 7g of carbohydrates per biscuit, of which 0. In a medium bowl, whisk together all dry ingredients until thoroughly combined. On top of the stone, place a cast iron skillet or baking dish. Add all ingredient into a big bowl and mix until well combined. Go to Recipe. 5×4. Sourdough is bread that’s been naturally leavened with active cultures of bacteria and yeast. Grease two pieces of aluminum foil, then cover the pans. Transfer dough with spoon or spatula to bread loaf pan lined with parchment paper. For example, a study involving 21 healthy adults found that eating a rye-based evening meal with added resistant starch helped slow the. By PJ Hamel. Add 260 g bread flour and 100 g dark rye flour to the mixing bowl. 300-500 ml glass jar with a lid. Rye bread has a heavier texture due to a lower gluten content (but it’s not gluten free). Swedish Limpa Bread. Steps to Make It. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, add the dry ingredients. After it has preheated for about an hour, turn the sourdough loaf over onto parchment paper. Tatar – Rye bread, butter, lettuce, minced beef steak tartare, grated horseradish, capers, chopped onion, and topped with an. Slowly add buttermilk and syrup. Rye bread consumption has beneficial effects on insulin metabolism, not only immediately after rye consumption, but also in the following meal (Ibrugger et al. 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. Drain the cooked berries, and set aside to cool. To prepare for baking, lightly flour the top of the loaves and score decoratively. Select the whole wheat setting for a 2-pound loaf (1-pound loaf if you have divided the recipe in half), and a medium crust. Better blood circulation. Mix to combine. Active dry yeast or instant yeast will work as well. Remove from pans to wire racks to cool. Day two: Pour out half the mixture, add another cup of water and another cup of flour. 00. Slowly add buttermilk and syrup. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Let it stand for 5 minutes. Mix until well combined. In a nutshell: With all the benefits of rye, it would be unwise to ban bread from a healthy diet. Preheat oven to 300 F, turning it off immediately once heated. We’ve gathered 12 of our favorite rye bread recipes to get you started on your scrumptious. Vollkornbrot is a true German rye bread recipe but unfamiliar to most nonnatives. Mix in yeast mixture, along with molasses and vegetable oil. Cut 2 slices of Rye bread into triangles, and soak in the egg mixture. Add 2 tablespoons water if too dry. 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. Rye breads contain 20 percent less calories than white wheat bread. 02 g of fiber. Caraway seeds have health benefits because of their anti. Place the rye bread in the oven and turn the heat down to 160 C (320 F). Rest: 6-12 hours Hands on: 5 min. 9) Bake the rye bread to perfection. Comparatively, the University of Sydney lists the GI of rye bread made with 69 percent whole-grain rye flour as. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours. 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 stand mixer on. Remove the bread from the oven and transfer it to a rack to. 1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼-ounce envelopes) 2 ¼ cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey. Day one: Get a 1 liter jar. 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. Pour the wet ingredients into the dry. Then in a mixing bowl mix both flours, yeast, salt, ground coriander and sunflower seeds or chopped walnuts. Instructions. 5 hr, or until doubled in size. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. 2. Once the first rise is finished, remove the bread from the pan and place it in another cooking pan to cool and rise. 5. Combine all the dry ingredients in the bowl of a stand mixer. ) Prepare 20% of leaven at 100% hydration (could be with white flour or rye flour) 2. Then transfer the dough into a Dutch oven or cast-iron soup pot. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Prepare pans: Grease one 9×5-inch or three 2×5-inch bread pans; set aside. Just . Equii. 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. Whisk together the rye flour, all-purpose flour, baking powder, and salt in a large bowl or the bowl of a stand mixer . In a large bowl combine the water, yeast, salt, cocoa powder, and syrup. Cover with plastic and let rest for 15 minutes. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. this helps to hide the wrinkles and to gain a younger skin. 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. Preheat the oven to 375°F. Bake the dough on the center rack, in a preheated 400oF oven, for 20 minutes, covered. Bread made from rye contains many of the same vitamins and minerals found in whole wheat bread, like fiber, B vitamins, iron, and folate, Riehm says. The perfect rye bread. Also winning Platinum medals were Uncle Nearest, Single Barrel Rye Whiskey, 59. In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Rye bread is easier on the digestive system, thanks to all the fibre content. 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. Combine dry ingredients thoroughly. Sourdough starter recipe, day 1: Combine a half cup of flour with a scant half cup of water. Add enough all-purpose flour to form a soft dough. Whisk until very. Calcium, on the other hand, is consumed in excess but when it’s. 5. It is almost always baked in a 13 x 4 inch pullman pan with a lid. Start with placing the 700 g broken whole grain rye in a (plastic) bowl and add the HOT water (just off the boil). Ezekiel bread contains 18 amino acids, the building blocks of proteins, including all nine essential amino acids. Righteous Rye. Alternatively, bake in a 9x5 loaf pan, allowing the bread to rise in the pan instead of on a baking sheet. Bake the loaf directly on the stone. Activate the Yeast: In a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of the all-purpose flour. When building the levain, again, start before your sourdough starter has started to collapse. ) Knead in the mixer for eight minutes at slowest speed with the dough hook, then two minutes on the second-lowest speed. The dough should be in a soft, tacky ball. Steps to Make It. Select the Grain setting and 2-pound loaf size. Part of the bread's popularity comes from the fact that rye adapted well to growing in Finland's short summer season and cold, harsh winters, and tolerates poor. Place the rye bread in the oven and turn the heat down to 160 C (320 F). Mary McMahon. Stir in enough remaining all-purpose flour to form a firm dough. In fifty-nine women with self-reported constipation, a randomized controlled trial examined the effect of four dietary interventions. The following day, bake at 200°C for 60 minutes. Leave to ferment for around 12 hours. Add all-purpose flour and rye flour, and knead for about 10 minutes. Then remove the lid and bake for another 10-15 minutes until the boule is golden brown and interior temperature register 200F/ 93C. After 25 minutes, place the bread inside the oven and bake for about 45 minutes. 9 out of 5 stars 13 Reviews Rye Caraway Rye Bread 4. Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread. R Russian. This helps the rye bread bake properly and gives it its characteristic square shape. Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Let rise until the dough crowns the rim of the pan by about an inch. Using the dough hook, mix on medium speed until smooth. Bake the bread for 50 minutes or until a core temperature of 94C (200F). Brownberry Whole Grains Multi-Grain Bread ($5. Whole or coarse ground rye flour. It's ready when you tap its base and can hear a hollow sound. "Preheat the oven to 425℉. Choose the 100 whole wheat option in the event that your bread maker has one. Relative to wheat, rye is slightly lower in gluten content than and higher in soluble fiber. We bake with passion using the best ingredients. 6 out of 5 stars 70 Reviews Rye Icelandic Rye Bread (Rúgbrauð) 4. Brush the top of the bread with some water and sprinkle with sunflower or pumpkin seeds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top. Cover and let rise in a warm place until. 17 g of carbohydrate. That said, if you don’t want to fuss with making a sourdough starter, rye bread may be the better option. The Original Rye Bread crackers deliver 6. Stir until the starter has been broken up in the water, using a whisk helps. If you have a baking stone or dutch oven, use them. Put the sourdough starter in a large bowl and return any remaining starter to the refrigerator. This recipe yields a delicious, seeded rye bread that works well for traditional Danish smørrebrød (open-faced sandwiches). Stir; cover tightly and refrigerate. The bread should sound hollow when you tap the bottom, and the internal temperature should be between 195 and 200. Let cool for one hour before cutting. Traditionally Russians have this with salted pork fat or herring and ice-cold vodka. Here are our beautiful rye loaves, baked four different ways. If using instant, you may add it to the bowl directly. Let rise until it has almost doubled its size (about 1 hour). Rye breads are made with a combination of rye flour and grains, depending on the type of bread. 1 ½ tablespoons dry milk powder. Place on a greased baking sheet or in greased loaf pans. Dissolve the fresh yeast in this mixture and then add the seeds. You can also let it proof overnight. Better heart health. After removing from the oven, turn the molds upside down and let the bread rest for an hour with the mold still covering the bread. Once the oven is preheated, slide the dough with the parchment paper onto the hot baking sheet. Bone health responds well to intake of Calcium, Magnesium, Phosphorus and Vitamin K. Tip the risen dough onto a floured surface, then knead briefly to knock the air out. In a medium bowl, whisk together all dry ingredients until thoroughly combined. About one hour but up to 2. Beat warm water, canola oil, and pickle juice into dry ingredients. If using a stoneware baker, remove the lid for the final 5 minutes. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Preheat the oven to 425°F. To the bowl with sponge, add 100g water, 20g molasses and 30g sugar. Instructions. Remove the lid and continue to bake for 20-30 minutes. Then add your flour and salt and mix whole lot together to form a shaggy dough. Cover the bowl and set aside for 30-60 minutes. Make sure to also drink at least eight 8 oz. Prove at room temperature for 3–4 hours. Cover and bake for about 25 minutes. Combine the starter, water, rye flour and 1 cup of the bread flour. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball. Instructions. Once the preferment is ready continue with the main dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and ferment for 12 hours. Bake. Add 2 ½ teaspoons of bread machine yeast. Is Rye Bread Healthy? Rye bread is a healthy type of bread that’s an excellent choice for sandwiches, toast, tuna melts, croutons, and so much more. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up. Place the dough in a greased bowl, cover, and let it rise in a warm place for about an hour. Whisk to combine. Leave the mixture for 3 – 4 minutes at room temperature until it starts to bubble up. Add the root beer and the buttermilk then stir with a wooden spoon until the dough comes together. Oroweat Jewish Rye. While Rye bread contains 603mg of Sodium, Wheat contains only 8mg. Form the bread into a ball and put in the basket/lined bowl. Let rise until the dough crowns the rim of the pan by about an inch. ”. When it’s time to make sandwich bread or you have a hankering for a crusty artisan boule, try rye. Whole-grain rye bread has an impressive amount of dietary fiber, as well as the minerals selenium, manganese, phosphorus, copper, zinc and iron. If it is soft bread, it will fall apart quickly; if. Heat the Dutch oven in the oven set at 450°F. Oil two loaf tins and pour in the dough mixture. 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. Brush the top of the dough with a little of the egg white mixture and cut a few slices in the top of the dough, using a serrated knife. Instructions. Add in 8 g of whole caraway seeds and whisk until combined. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. Score the loaves in your preferred pattern and place them in the oven. The dough must rise by at least 40% or so. com) 5. Bake for 45 minutes at 375ºF. Cover gently with the edges of the towel and allow to rest at room temperature for 1 – 1 1/2 hours. Place the dough in a clean, greased bowl, cover. Score the dough and bake for 10 minutes. Health Benefits: Both rye bread and sourdough bread offer health advantages. 3 tablespoons butter, softened. Bake the bread for 10 minutes, then remove the bowl. Prep time: 30 Min Cook time: 50 Min Inactive time: 12 Hour Total time: 13 H & 20 M. 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. 5g of carbs per 100g which makes these crackers quite high in carbs and not suitable for a keto or low-carb diet. 3 tablespoons brown sugar. Bake for 30 minutes until crusty and golden brown. 278 Ratings Bread Machine Pumpernickel Bread. 2. Remember, you want wet and shaggy. Homemade Rye Bread 32 Reviews Level: Intermediate Total: 3 hr 15 min Prep: 30 min Inactive: 2 hr Cook: 45 min Yield: 10 to 12 servings. Rugbrød simply means “rye bread” in Danish. For a total of 2 hours. Now add the pre-dough to the bowl and mix both doughs together. Add 14 ounces/400 grams of the starter and mix well. Preheat the oven to 220°C/gas mark 7. Rye bread is packed with magnesium. Remove from the oven and place the pan on a wire rack to cool. Sourdough bread exclusively relies on the wild yeasts and bacteria in the sourdough starter, resulting in its characteristic tangy taste and airy texture. Multigrain Bread to Buy. Into a mixing bowl, measure and add 2-1/4 cups bread flour, 3/4 cup dark rye flour, 2 teaspoons caraway seed, 1-1/4 teaspoon kosher salt and 1/2 teaspoon active dry yeast. "Rye bread tends to be high in fiber and it. ) has been shown to cause a lowered postprandial insulin response, known as the rye factor 10,11, via unknown mechanisms. Form the dough into a ball. Remove from the oven and let cool completely on a wire rack before slicing. Do not use the delay timer. Russia Beyond describes it as spicy but also sweet and sour, claiming that you may not find anything quite like it. These substances strengthen and give flexibility to blood vessels, fighting diseases such as hypertension. The day before making the dough, make the rye starter. Instructions. Add the molasses, all the seeds and orange zest. For a Serving Size of 1 slice, regular ( 32 g) How many calories are in Rye bread? Amount of calories in Rye bread: Calories 82. Daily need coverage for Vitamin B1 from Rye bread is 28% higher. To the bowl with sponge, add 100g water, 20g molasses and 30g sugar. Remove the lid, lower the temperature to 400F. 1. 1 ½ cups water, at room temperature. Combine the flours and salt and sift into the mixer bowl. Transfer the logs into buttered bread pans, placing them seam side down. Then add the sourdough starter and water and stir together until a shaggy dough forms. Heat a non-stick frying pan, spray with a little olive oil and gently fry the soaked bread for 1-2 minutes per side. 11. Add the wet ingredients to the dry ingredients and mix until everything is evenly combined. The dough will be fairly shaggy and only just brought together. The bottom line is that rye bread is not gluten free. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy. Reduce the oven temperature to 450°F and bake the bread for 45 minutes. Using a mixer (equipped with a dough hook) mix all ingredients until dough begins to pull away from the sides of the bowl. 300ml water. In a large bowl, whisk together the flour, salt, baking powder,. Let the loaf rise for 60 to 90 minutes, until it's almost doubled in size. Mix them together briefly. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours. Cast Iron Method: Preheat your oven to 450 degrees with your cast iron pan and lid inside the oven. Whole-grain bread, like whole-wheat bread, generally has a chewier texture and nuttier flavor, although the exact flavor. Nothing can replace the rich, hearty taste and texture of our Jewish rye bread, baked with rye flour. While the dough is rising, preheat the oven to 350°F. In a medium bowl, stir together the rye flour, the whole wheat flour, 1/2 cup of the bread flour, the salt, and the sugar. 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. Modern rúgbrauð is usually made. Feed the 1/4. About 20 minutes before baking, place a rack in the center of the oven and preheat oven to 450 degrees F. Press start. Transfer the dough on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb). Switch to dough hook attachment. The chleb zytni na drozdzach is a crunchy rye bread with a soft center that goes perfectly with Polish soup or meaty stews. R Dill. Add water, oil, molasses and sourdough starter to flour mixture. Instructions. The perfect rye bread. The Best Rye Bread 0 Reviews Level: Intermediate Total: 4 hr 45 min (includes proofing and cooling times) Active: 30 min Yield: 1 loaf Nutrition. Then add the oil, salt, and crushed caraway seeds. Let the loaf rise for about 90 minutes, until it's puffy. Add remaining water, honey, butter, and salt. Bake the loaves for 40 minutes at 460°F (238°C) until the loaves are golden-brown all over. It is darker in color and has a strong flavor, which many people don’t. In a separate bowl, combine the flours and salt. Cover the pan with a proof cover or some lightly greased plastic wrap. Dough will be very wet and sticky; stir only until combined. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1. 1 ¼ teaspoon salt. Put the flour and salt in a large bowl and pour over 400ml boiling water. Add the yeast and 3 tablespoon warm water into a small bowl and mix. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Allow this mixture to ferment overnight. Cover the dough and let rest for 45-60 minutes. Once contracted from rye bread, ergotism (also called St. Rye bran has one of the highest concentrations of lignans compared to wheat and other grains. Remove from the oven and cool on a rack. Reduce the heat to 350 and bake for another 10 – 15 minutes. Cover and simmer for 2 to 3 minutes. Pour the rolled rye or oats onto a plate and gently roll the loaf in them to coat it completely (use your fingers to coat the ends of the loaf) 5. $3. Turn the loaf over, then roll into a loaf shape. com Sourdough Jeffrey's Sourdough Rye Bread 3. Knead until smooth and elastic, about 5 to 7 minutes. Browse recipes for rye bread and pumpernickel bread, black bread, and more, complete with ratings, reviews and baking tips. /225 ml of water until it thickens, then let cool. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. Bake for 20 minutes, then remove cover. 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. Classic Rye Sandwich Bread. Sprouting breaks down antinutrients, the enzyme inhibitors that can interfere with your ability to absorb calcium, magnesium, iron, copper and zinc found in the grains. Not your old school rye bread! This one is killer with bold rye flavor and a crunchy crust with organic flax seeds, poppy seeds and quinoa. The question: Is rye bread healthier than white bread? The answer: It's easy to assume that dark-coloured rye bread is more nutritious than white bread. Rye bread also shines in traditional dishes like Reuben sandwiches and Scandinavian open-faced sandwiches known as smørrebrød. Pour the liquid ingredients into the dry, stirring just until blended. Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. The Health Benefits of Rye Bread. 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. grated parmesan 75g. Instructions. Place in a very well-floured proving basket and cover with oiled plastic wrap. Let the loaves sit, covered, for 1 1/2 hours; they'll rise just slightly. 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). Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F. While Rye bread contains 603mg of Sodium, Wheat contains only 8mg. Reduced blood pressure. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Weigh your flour or measure it by gently spooning into a cup, then sweeping off any excess. 10. 3. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. Pour over scalded milk and stir until cool. Rye bread is a delicious bread made using rye flour, often combined with other flour, grains, and seeds. Dough will be very wet and sticky; stir only until combined. Then reduce the temperature to 425F/218C and bake for another 25 minutes. Knead the dough until it becomes smooth and is no longer sticky. 5×4. Unfortunately for sourdough lovers who want to lose weight, baking destroys these microbes , explains Carrie Dennett, MPH, RDN, CD. In a small bowl, dissolve yeast in warm water. Once the grain mixture has cooled, add honey, melted butter and salt. It can be light or dark in color, depending on the type of flour used and the addition of coloring. Zinc helps strengthen the immune system, and rye has about 6 times more of it than wheat. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges. 2023. Add the yeast mixture, beer and buttermilk. ) Mix all ingredients flour+water+leaven +2% of salt (no autolyse) and develop the gluten right away after you mix on low speed for about 3 minutes. After 7-10 minutes the mixture should be frothy with small bubbles. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. Close the lid and set the baking cycle to Basic or White Bread Cycle. Remove lid and continue baking for another 30min. It’s also remarkable because of the ratio of magnesium to calcium, which is 4:1. Cover the tins with a plastic bag and let the dough proof in a warm room for 4-5 hours. Grease 2 baking sheets and sprinkle with cornmeal. Day 1. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes. Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. Turn off slow cooker. In the morning add the rest of the ingredients. In a separate bowl, whisk together the buttermilk, honey, and molasses. Bake for 20 minutes. Stir vigorously to incorporate air. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform,. Bone health responds well to intake of Calcium, Magnesium, Phosphorus and Vitamin K. Cover and let rise until doubled, about 1 hour. When the dough is doubled, remove the pot from the oven and carefully remove the top.