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Buttermilk Rye Bread

Buttermilk Rye Bread

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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 {{adjustedServings}} servings

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • 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


  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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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.


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 for serious bread makers) is described as "the flour NYC bakers have always used for the signature Jewish-style rye 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. This 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!