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    You are in: Home / Recipes / Rye Buttermilk Bread Recipe
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    Rye Buttermilk Bread

    Rye Buttermilk Bread. Photo by catxx

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    10 mins

    2 hrs 45 mins

    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.

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    lg loaf

    Units: US | Metric


    1. 1
      Heat water.
    2. 2
      Add ingredients in order your bread machine instucts, mine calls for the liquids first.
    3. 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. 4
      Wait for the bread to finish baking: ENJOY!

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    Ratings & Reviews:

    • on December 02, 2007


      *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

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    • on February 02, 2010


      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.

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    • on October 03, 2011


      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.

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    Read All Reviews (21)


    Nutritional Facts for Rye Buttermilk Bread

    Serving Size: 1 (900 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1992.0
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 16.1 g
    Cholesterol 65.9 mg
    Sodium 2696.6 mg
    Total Carbohydrate 378.7 g
    Dietary Fiber 25.8 g
    Sugars 49.7 g
    Protein 52.2 g

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