Ingredients for Buttermilk Rye Bread
- Water
- 1 cup buttermilk
- Vegetable Oil
- Instant Mashed Potatoes
- Bread Flour
- 2 cups rye flour
- 1 1/2 teaspoons salt
- Brown Sugar
- 1 tablespoon caraway seeds
- Yeast
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How to Make Buttermilk Rye Bread
- In a large bowl, whisk together the buttermilk, melted butter, honey, and molasses until well combined.
- In a separate bowl, whisk together the rye flour, whole wheat flour, all-purpose flour, salt, and caraway seeds.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 50-60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
83g
Fat
15g
Carbs
76g
