buttermilk rye bread

"hearty bread, great with sandwiches"
 
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photo by lynmcl photo by lynmcl
photo by lynmcl
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
photo by chia2160 photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
3hrs 10mins
Ingredients:
10
Yields:
2 lb loaf
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ingredients

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directions

  • add all ingredients to bread machine in this order.
  • bake on basic cycle.

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Reviews

  1. Good bread! Made dough in B/M and cooked in oven,will make again thanks.
     
  2. 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.
     
  3. 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.
     
  4. Delicious! I made in my stand mixer and got two 8x4 loaves. I also used deli rye flavor (from King Arthur) and extra seeds. Chia, you always have the best bread recipes! Thanks!
     
  5. Very good would make again, thanks
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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