Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / buttermilk rye bread Recipe
    Lost? Site Map

    buttermilk rye bread

    buttermilk rye bread. Photo by **Tinkerbell**

    1/4 Photos of buttermilk rye bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    chia's Note:

    hearty bread, great with sandwiches

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    lb loaf

    Units: US | Metric

    Directions:

    1. 1
      add all ingredients to bread machine in this order.
    2. 2
      bake on basic cycle.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on August 17, 2009

      55

      Good bread! Made dough in B/M and cooked in oven,will make again thanks.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2008

      55

      Wonderful! This is the recipe that encouraged me to literally DIG out my bread machine that hasn't been used in almost 10 years. Made just as instructed & the rye aroma & flavor was excellent. The texture was beautiful as well. Crunchy on the outside, making it so easy to slice perfectly sized slices, & moist & soft on the inside. I made it especially for Lightly-Butter Fried Cheese Sandwich (a Pick-A-Chef tag). Made, enjoyed & reviewed for Flour Power! - April 2008 challenge.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2008

      55

      This bread is delicious. I made it twice in two days and am posting a new review. On both days I used plain yogurt in place of the buttermilk. The first day I added a tablespoon of vital wheat gluten because I wanted to see what would happen. The second day I did not use the gluten. I stuck to the recipe in all other respects both times, except for being a little heavy-handed with the caraway seeds. Both versions were delicious. The first bread, made with the gluten, was a little lighter and drier than the second loaf. The second loaf, though, was not at all so very heavy and it came out a bit moister. I will make this bread without the gluten in the future. I baked both loaves in my ABM on the light crust setting. The bottoms and sides were done to perfection, and the bread was baked through both times. The tops of both loaves were paler and rougher-looking, but were also baked through. Thank you very much for posting this recipe. I will use it often.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for buttermilk rye bread

    Serving Size: 1 (1091 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1228.8
     
    Calories from Fat 169
    13%
    Total Fat 18.8 g
    28%
    Saturated Fat 3.0 g
    15%
    Cholesterol 4.9 mg
    1%
    Sodium 1907.9 mg
    79%
    Total Carbohydrate 229.1 g
    76%
    Dietary Fiber 17.8 g
    71%
    Sugars 20.9 g
    83%
    Protein 37.4 g
    74%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites