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Vegetable-Rye Bread
Source: dLife

A moist and tender rye bread topped with caraway and fennel seeds.

Prep Time: 1 hours
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 148.9
Total Carbs 29.2 g
Dietary Fiber 2.5 g
Sugars 1.9 g
Total Fat 1.5 g
Saturated Fat 0.3 g
Unsaturated Fat 0.5 g
Potassium 117.7 mg
Protein 4.2 g
Sodium 118.1 mg
Dietary Exchanges
1/2 Fat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  package baker's yeast
0.3333 cup  cold water
1 tsp  sugar
1 cup  Cauliflower, cooked, drained, 1" pces
1 tbsp  Margarine, 80% fat, unsalted
1 tbsp  light molasses
1 tbsp  Mustard, spicy brown
2 1/2 cup  white all purpose flour
1 cup  Flour, rye, light
0 1/2 tsp  salt
1 1/2 tsp  caraway seeds
1 1/2 tsp  fennel seed
1 tsp  dried dill weed
1 each  egg whites
  1. Combine yeast, hot water, and sugar in a bowl and let sit 5 minutes.
  2. Add in cauliflower, margarine, molasses, and mustard. Add in 2 cups all-purpose flour, rye flour, salt, 1 teaspoon caraway seeds, 1 teaspoon fennel seeds, and dill weed. Add in enough flour to form a smooth dough.
  3. Knead dough until elastic, about 5 minutes.
  4. Lay dough in a greased bowl and let rise, covered in a warm place 1 hour, dough should be doubled in size. Punch down dough.
  5. Form dough into a loaf. Lay loaf in a greased 9 x 5 inch loaf pan. Let rest, covered, 45 to 60 minutes or until doubled in size.
  6. Preheat oven to 350 degrees F.
  7. Slice slits into top of dough and coat with egg whites. Top with the rest of the caraway and fennel seeds. Bake for 40 to 50 minutes. Let cool before slicing.

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