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Bob's Red Mill, Light Rye Flour, 22 oz (622 g)

Bob's Red Mill, Light Rye Flour, 22 oz (622 g)

139 грн
Экономия: -139 грн. (-100%)
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  • To Your Good Health... Bob Moore
  • Unbleached
  • You Can See Our Quality!
  • Kosher

Our finely granulated Unbleached Light Rye Flour is a subtle version of our Dark Rye Flour. Most of the rye berry's bran and germ have been removed, so it has a less intense flavor, a lighter color and bakes to a lighter consistency with more volume. Wheat gluten has been added to improve texture and volume of baked goods.

Bob's Red Mill is the most unique flour mill in the Northwest. We use century old stone grinding equipment to freshly mill whole grain products. Delight your family with whole grain goodness.

Рекомендации по Применению

Keeps best refrigerated or frozen

Rye Rolls

1 cup warm Water (110°-120°)

1 Tbsp Bob's Red Mill Active Dry Yeast

1 Tbsp Vegetable Oil

1 Egg, lightly beaten

2 Tbsp Sugar

1 cup Bob's Red Mill Light Rye Flour

2 - 2 1/2 cups Bob's Red Mill Unbleached White Flour

1 1/2 Tsp Salt

Flour, for dusting work top

Oil for greasing bowl

1 Tbsp Caraway Seeds (optional)

Water for brushing rolls

In a large bowl, sprinkle yeast over the warm water to soften; stir to dissolve. Add the oil, egg, sugar, rye flour, 2 cups of unbleached white flour, and salt. Mix thoroughly until the dough forms and comes away from the sides of the bowl. Turn dough out onto floured work surface and knead, adding small amounts of flour as needed. Knead in caraway seeds (if using). Knead until smooth and elastic (8-10 minutes).

Rising: Shape the dough into a ball; place in a large bowl and turn to coat. Cover and let rise until doubled in size. Punch out all the air, cut the dough in half, sprinkle with additional caraway seeds (if desired), and form each half into a ball. Cover, let the dough rest for 10 minutes.

Shaping: Shape the balls into 3 ropes, then cut each rope in 3 equal pieces. Roll each into a ball. Space on two greased baking sheets. Keep in warm, draft-free spot, covered with a damp cloth, until doubled in size. Brush lightly with water. Slash once down the length of each roll.

Baking: Preheat oven to 400°. Bake with steam (place a shallow pan of hot water on the very bottom rack of the oven). Bake rolls until hard to touch and colored on the bottom (15-20 minutes). These rolls keep for several days and can be reheated. They freeze well baked or unbaked.

Yield: 18 rolls.

Другие Ингредиенты

Rye, wheat gluten.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

Serving Size: 1/4 cup (26 g)
Serving Per Container: 23 (per 22 oz bag)
 Amount Per Serving% Daily Value*
Calories from Fat5 
Total Fat.5 g1%
Saturated Fat0 g0%
Trans Fat0 g 
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate21 g7%
Dietary Fiber1 g4%
Sugars1 g 
Protein2 g 
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Total FatLess than65 g80 g
Saturated FatLess than20 g25 g
CholesterolLess than300 mg300 mg
SodiumLess than2,400 mg2,400 mg
Total Carbohydrate 300 g375 g
Dietary Fiber 25 g30 g