Sour Cream Rye Bread (ABM)

Sour Cream Rye Bread (ABM) created by twissis

The wonderful taste of a sourdough bread without using a starter. Bake time is according to your bread machine. Recipe found on the internet.

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • Place all ingredients in the pan according to the manufacturer of your bread machine.
  • Select basic/white cycle and medium crust color.
  • Do not use delay cycle.
  • Remove baked bread from pan and cool on a wire rack.
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RECIPE MADE WITH LOVE BY

@Marie
Contributor
@Marie
Contributor
"The wonderful taste of a sourdough bread without using a starter. Bake time is according to your bread machine. Recipe found on the internet."

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  1. Danielle C.
    I subbed in full fat yogurt (didn't have sour cream), used honey instead of sugar, and added two teaspoons of caraway seeds. The texture was exactly what we wanted (my first attempt with another recipe was too airy) and I really loved the flavor.
  2. Danielle C.
    I subbed in full fat yogurt, used honey instead of sugar, and added two teaspoons of caraway seeds.
  3. bebeboy03
    This is really good! I mixed the warm water with the sugar and yeast and let sit while I mixed the other ingredients in a bowl. Once I mixed them all together I kneaded the dough until it was not sticky anymore. Then let rise and baked it in the oven at 350 for about 30 minutes. It was perfect!! I like the little bit of sour taste and the mild rye flavor. Great recipe and super easy! Will make again!
  4. Chocolatl
    This is the first ABM recipe I have tried that had a true rye bread flavor. I added a teaspoon of onion powder. Next time I'll add a little more--and there WILL be a next time. Thanks for posting this delicious recipe!
  5. HeatherFeather
    I made this recipe as instructed, to include baking it in my bread machine, with one exception - I did use reduced fat sour cream (NOT fat free however), and I had no difficulty with the dough rising. In fact, the texture was quite good. I enjoyed the bread, and the only flaw was that it really doesn't taste like rye bread to me at all, despite the rye flour. It tastes more like a light wheat sourdough to me. However, I still enjoyed it very much and it will make nice sandwich bread.
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