Rye Buttermilk Bread

Susie D's Note:

Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.

• Total Time: 2 hrs 55 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 45 mins

Ingredients:

Yield: 1 lg loaf

• 1 cup water (warmed 90-110 degrees)
• 1/2 cup buttermilk
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 2 tablespoons molasses
• 1 tablespoon honey
• 1 teaspoon salt
• 2 1/2 cups bread flour
• 1 cup rye flour
• 1 tablespoon fresh sage, minced
• 1 packet yeast (not rapid rise)
• 1 tablespoon caraway seed

Directions:

1. Heat water.
2. Add ingredients in order your bread machine instucts, mine calls for the liquids first.
3. Set machine on whole wheat medium cycle: at the beep check dough, you may add bread flour or water 1T at a time to adjust consistency of dough.
4. Wait for the bread to finish baking: ENJOY!

Reviews

[Brenda.]

*Outstanding* I tried really really hard to wait to have a piece with dinner, but it smelled so good I couldn't wait! I do not have an ABM so I had to adjust the technique a little. I put the warm water in the bowl of my mixer and sprinkled the yeast over it. After about 5 minutes my yeast started to foam and I then added the remaining ingredients in the order listed in the recipe. I beat the dough with a dough hook on speed 4 for 5 minutes and I did add an additional cup of bread flour. The dough was still a bit tacky but I left it be. I greased a large bowl with olive oil and added the dough, flipping it over to oil all sides. I covered loosely with plastic wrap and let rise for 1 hour in a warm place. After the hour I punched the dough down (it rose nicely) and formed into an oblong loaf on a cookie sheet lightly sprinkled with cornmeal. I sprayed the same platic wrap with cooking spray and lightly covered the loaf. It was ready to bake in 32 minutes. I scored the loaf a few time with a sharp knife and spritzed with cold water. I baked the bread at 400 F and spritzed with cold water at 3 minutes, 6 minutes, and 9 minutes. I continued baking for an additional 16 minutes (25 minutes total baking)until it sounded hollow when tapped. Basically I followed bread baking techniques I have seen here on Zaar. You have a winner of a recipe here Susie, I am saving it to my Favorites Cookbook :) Thanks so much for sharing- Nick's Mom

[Erin R.]

Oh, WONDERFUL rye bread. I made it on Saturday and it was so good right out of the oven that I stood there and had three big pieces. Then I was so full that I was done for the day, but what a way to go. (grin) It is a very wet dough, so I ended up tossing in about a half cup of leftover oat flour to get it to gather, which gave the finished loaf a gorgeous coarseness that I loved. I'm not a fan of caraway, so I used dried minced onion flakes instead. Baked at 350 for about 50-55 minutes. Delicious fresh, toasted, dipped into soup, and any other way you can think to eat it. This will definitely be a regular for me.

[Cookgirl]

This was perfect and I didn't have to add any more flour. The bread didn't taste like it was made in an ABM-because let's face it, it's obvious when many breads are made in an ABM . Fresh sage from our garden although next time I would either increase the amount or skip it because I couldn't taste the sage. Dark balsamic, Barbados-style molasses, local butter. Perfect accompaniment to soup. Reviewed for our VIP for Veg Tag/October.