Buttermilk Rye Bread

SUBMITTED BY: GYPSY-WITCH PHOTO BY: opal~/~dragonfly

"My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!"

PREP TIME	45 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 2 pound loaf

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/3 cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 1/2 tablespoons vinegar
2 tablespoons powdered buttermilk
2 1/3 cups bread flour
1 cup rye flour
1/3 cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed

READ REVIEWS (4)

DIRECTIONS

Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.

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REVIEWS

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Reviewed on Jan. 29, 2003 by Janscooking

I made this recipe in my bread machine. It turned out very well--nice texture and a light rye bread taste. I agree with Phyllis's mother; it's just about ideal.

9 users found this review helpful

Reviewed on Mar. 16, 2007 by opal~/~dragonfly

Very nice bread! I love the wholesome taste of the rye combined with the tang of buttermilk. I added a tiny bit of wheat to mine, too, and about 1/4 cup of plain yogurt that I needed to get rid of. Thanks for the post!

4 users found this review helpful