Buttermilk Rye Bread

Buttermilk Rye Bread

11
GYPSY-WITCH 6

"My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!"

Ingredients

1 h 15 m servings 136 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
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Reviews

11
  1. 13 Ratings

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I made this recipe in my bread machine. It turned out very well--nice texture and a light rye bread taste. I agree with Phyllis's mother; it's just about ideal.

Nice twist on a rye loaf. I used buttermilk instead of buttermilk powder, so I used the amount of liquid called for (water) by subbing buttermilk instead. I just left out the powdered buttermi...

This is my favorite rye bread recipe to date. I made only one change, which was to use First Clear Flour instead of bread flour. First Clear Flour (available from Baker's Catalogue, a gread re...