“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!” - by GYPSY-WITCH
Ingredients
Adjust Servings
Original recipe yields 1 - 2 pound loaf
Directions
- 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.
Nutrition
Amount Per Serving (15 total)
- Calories
- 136 cal
- 7%
- Fat
- 2.4 g
- 4%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (8)
Rate This Recipe
"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...." See more"
danser
"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 resource..." See more for serious bread makers) is described as "the flour NYC bakers have always used for the signature Jewish-style rye breads...in combination with rye flour." Maybe this change will bring this recipe up to your mother's ideal -- who knows?!"
pomplemousse
"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 buttermilk. T..." See morehis makes a loaf that is clearly rye but with a bit of an extra zip. I rarely bake fully in the bread machine, so I did the dough cycle and then baked in the oven at 375 for 40 mins. Turned out perfectly. Thanks for the recipe!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
