Prep 10 mins
Cook 3 hrs
hearty bread, great with sandwiches
- 1 cup water
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1⁄2 cup instant mashed potatoes
- 3 cups bread flour
- 1 1⁄4 cups rye flour
- 1 1⁄2 teaspoons salt
- 2 tablespoons brown sugar
- 1 1⁄2 teaspoons caraway seeds
- 2 1⁄4 teaspoons yeast
- add all ingredients to bread machine in this order.
- bake on basic cycle.
Good bread! Made dough in B/M and cooked in oven,will make again thanks.
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 recipe #250386 (a Pick-A-Chef tag). Made, enjoyed & reviewed for Flour Power! - April 2008 challenge.
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.