Prep 1 hr 50 mins
Cook 25 mins
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (German Dark Rye Bread) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time).
- 1 cup lukewarm water
- 1 teaspoon sugar
- 1 tablespoon dry yeast
- 1 1⁄2 cups buttermilk
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄4 cup brown sugar
- 2 teaspoons salt
- 2 cups rye flour
- 4 -6 cups unbleached white flour
- 2 teaspoons caraway seeds (If you prefer a seeded rye, add to the rye flour.) (optional)
- Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
- In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
- Add rye flour and mix well.
- Add white flour until dough is stiff enough to be turned onto floured board.
- Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
- **Punch dough down.
- Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
- Bake at 400°F for 25 minutes.
- Remove from baking sheets and cool on racks.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
- Proceed with the recipe as stated.
This was totally wonderful. We all loved it. Ate too much bread this week. I had no buttermilk so used 1 tbsp vinegar with the milk. Worked great
I used it to make a marble rye, and it was fabulous!
This was okay. It was a little too sweet and not quite as dense as we are looking for in a rye type bread.