Buttermilk Rye Bread

Buttermilk Rye Bread

10 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Recipe by  GYPSY-WITCH

“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!”

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Adjust Servings

Original recipe yields 1 - 2 pound loaf


  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 (10)

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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 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. 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!

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Amount Per Serving (15 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 24.8 g
  • 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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Sauerkraut Rye Bread


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Polish Sourdough Rye Bread