Buttermilk Rye Bread Machine Loaf
- Ready In:
- 3hrs 10mins
- Ingredients:
- 10
- Yields:
-
1-1 1/2 pound loaf
ingredients
- 1 3⁄8 fresh buttermilk (5 tbsp. dry buttermilk powder and 1 3/8 water)
- 1 1⁄2 teaspoons salt
- 2 tablespoons room temperature butter or 2 tablespoons solid margarine
- 2 tablespoons brown sugar
- 3 cups all-purpose flour (bread flour)
- 1 cup rye flour
- 2 teaspoons gluten
- 1⁄4 teaspoon baking soda
- 2 teaspoons caraway seeds
- 3 teaspoons active dry yeast
directions
- place all into machine.
- select light setting.
- bake-- when done remove out of pan onto wire rack--.
Reviews
-
This bread is wonderful and will be a regular in this household. I just toasted up some for breakfast this AM. I used buttermilk powder and all-purpose flour rather than bread flour and used more gluten than called for. The bread rose up very well. I also used 1 tablespoon caraway seeds. I will move this to my "Tried & True" file.
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Abolutely delicious. I was out of caraway seeds, so this bread didn't have the usual rye taste, but it was very good anyway. I followed the recipe exactly and didn't have to add any more liquid or flour. We live at 5,520 feet, so sometimes bread recipes don't turn out as expected. This is a definite keeper,
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Wonderful interior texture. I wanted to do something a little different and make it have a more sour taste so I used dill seeds instead of caraway and added about 1/4 cup onion sprouts with seeds attached. I think next time I'll leave the seeds out altogether and add another Tbsp of brown sugar. I thought the crust was a little hard on the top. Next time I'll remember to spray the inside of the pan with Pam or oil it a little. Since rye dough is so dry anyway some of the flour ended up not mixing in on one corner. I might add a smidge more liquid, as I was hoping for a little softer bread. But, any faults with the bread were mine, not the fault of the recipe, so I give it 5 stars.
Tweaks
-
Wonderful interior texture. I wanted to do something a little different and make it have a more sour taste so I used dill seeds instead of caraway and added about 1/4 cup onion sprouts with seeds attached. I think next time I'll leave the seeds out altogether and add another Tbsp of brown sugar. I thought the crust was a little hard on the top. Next time I'll remember to spray the inside of the pan with Pam or oil it a little. Since rye dough is so dry anyway some of the flour ended up not mixing in on one corner. I might add a smidge more liquid, as I was hoping for a little softer bread. But, any faults with the bread were mine, not the fault of the recipe, so I give it 5 stars.
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.