Brown Beer Rye Bread
Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. Serve with Herring and Apple Salad, or use it to make sandwiches with Pork Loin Braised with Cabbage or Turkey Bratwurst Patties.
Recipe by Cooking Light October 2006
Gallery
Credit:
Randy Mayor
Recipe Summary
Ingredients
Directions
Source
Bruce Aidells's Complete Book of Pork
Nutrition Facts
Per Serving:
101 calories; calories from fat 12%; fat 1.4g; saturated fat 0.3g; mono fat 0.7g; poly fat 0.2g; protein 3.5g; carbohydrates 18.7g; fiber 1.5g; cholesterol 11mg; iron 1.1mg; sodium 189mg; calcium 20mg.