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Milwaukee Rye Bread
- 4 potatoes - peeled, boiled and mashed
- 3/4 cup cornmeal
- 3 cups water
- 1 1/2 tablespoons salt
- 1 tablespoon white sugar
- 2 tablespoons shortening
- 1 (0.6 ounce) cake compressed fresh yeast
- 1/4 cup warm water (110 degrees F/45 degrees C)
- 6 cups rye flour
- 2 cups whole wheat flour
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|Serving Size 1/24 of a recipe|
|Amount Per Serving|
|Total Fat 1.8g|
|Saturated Fat 0.4g|
|Total Carbohydrate 37.7g|
|Dietary Fiber 5.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|