Caraway Deli Rye Loaf
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A bread and rye flour dough with caraway and molasses, baked in a tin until the centre reaches 96 °C.
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Method
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EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low saturated fat: 0.9 g saturated fat per 100 g, 1.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 2.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 32 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.5 g per serving
5 % of the 50 g daily maximum · 10 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl or stand mixer
- 23 x 13 cm loaf tin
- food thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 185 kcal |
| Protein | 6.1 g |
| Carbohydrate | 33.5 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.5 g |
| Fat | 3.5 g |
| of which saturates | 0.3 g |
| Fibre | 4.8 g |
| Salt | 0.86 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
