Buttermilk Rye Bread8 Reviews
- Prep: 45 min
- Cook: 30 min
- Ready In: 1 hr 15 min
“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
Original recipe yields 1 - 2 pound loaf
- 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.
Amount Per Serving (15 total)
- 136 cal
- 2.4 g
- 24.8 g
Based on a 2,000 calorie diet
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"
"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?!"
"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!"
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