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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable-Rye Bread

Source: dLife

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

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 1.5 Fat, 0.1 Vegetables, 0.1 Other Carbs, 1.6 Starch, 0.0 Lean Meat

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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Servings

Ingredients

1.0
1 each package baker's yeast 0.3333
0.3333 cup cold water 1.0
1 tsp sugar 1.0
1 cup Cauliflower, cooked, drained, 1" pces 1.0
1 tbsp Margarine, 80% fat, unsalted 1.0
1 tbsp light molasses 1.0
1 tbsp Mustard, spicy brown 2.5
2 1/2 cup white all purpose flour 1.0
1 cup Flour, rye, light 0.5
0 1/2 tsp salt 1.5
1 1/2 tsp caraway seeds 1.5
1 1/2 tsp fennel seed 1.0
1 tsp dried dill weed 1.0
1 each egg whites

Directions

Combine yeast, hot water, and sugar in a bowl and let sit 5 minutes.
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.
Knead dough until elastic, about 5 minutes.
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.
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.
Preheat oven to 350 degrees F.
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.