Buttermilk Rye Bread

Buttermilk Rye Bread


"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!"
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1 h 15 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.



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.

Nice twist on a rye loaf. I used buttermilk instead of buttermilk powder, so I used the amount of liquid called for (water) by subbing buttermilk instead. I just left out the powdered buttermi...

This is my favorite rye bread recipe to date. I made only one change, which was to use First Clear Flour instead of bread flour. First Clear Flour (available from Baker's Catalogue, a gread re...

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 ...

I baked this in a covered clay baker for 40 min. at 400 degrees. Used the dough cycle, let rise in the baker, then covered it and baked in the oven. Nice light rye flavor and very light in tex...

Best rye bread to come out of the breadmaker yet! I used 1 1/3 cups of buttermilk since I had some to use up instead of the powdered, but otherwise I followed the recipe exactly. It smelled te...

The bread came out fine...but I wasn't "wowed". I've tasted better.

I loved the texture and tangy flavor of this loaf. I added 1 tsp. dough enhancer to the dough and shaped and baked it in a 350 degree F. oven for 35 minutes. Thanks for the recipe!

I always use saf yeast if you do be sure to mix the yeast in the flour dont put it in the water and for a strong rye flavor a little more caraway helps Great bread.