Rye, Corn, and Sprouts Bread – a delicious recipe with eggs, sugar, milk, vegetable oil, rye flour, yellow cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 350F.
2
Generously grease 8 1/2-by-4 1/2-inch loaf pan.
3
Separate eggs, placing whites in small bowl and yolks in large bowl.
4
With electric mixer on high speed, beat whites until soft peaks form; add sugar and continue beating until stiff peaks form.
5
Set aside.
6
With same beaters on low speed, gradually beat milk and oil into yolks.
7
Add rye flour, cornmeal, baking powder, and salt; beat just until dry ingredients are moistened.
8
Fold in sprouts and beaten egg whites.
9
Spoon batter into greased pan.
10
Bake 45 to 50 minutes or until well browned and loaf sounds hollow when tapped on top.
11
Remove bread from pan; cool on wire rack at least 20 minutes before serving.
12
Store in refrigerator.
13
Enjoy!
411
kcal
Calories
21
g
Fat
45
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 large eggs, 1 tablespoon sugar, 1 ¼ cups skim milk, ¼ cup vegetable oil, and more.
Yes, Rye, Corn, and Sprouts Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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