Recipe by GYPSY-WITCH
"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 1/3 cups
1 1/2 tablespoons
2 1/3 cups
dry potato flakes
active dry yeast
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.
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 resource for serious bread makers) is described as "the flour NYC bakers have always used for the signature Jewish-style rye breads...in combination with rye flour." Maybe this change will bring this recipe up to your mother's ideal -- who knows?!
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 buttermilk. This makes a loaf that is clearly rye but with a bit of an extra zip. I rarely bake fully in the bread machine, so I did the dough cycle and then baked in the oven at 375 for 40 mins. Turned out perfectly. Thanks for the recipe!
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!
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 terrific while baking. The caraway seed really punched up what I think of as rye flavor. I will try adding that to my other rye bread recipe and see if it helps
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 texture. I love it!!! I don't usually bake white bread and like wheat or rye.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Buttermilk Rye Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 136
** Calories from Fat: 21
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