Ingredients for Light Seedless Rye Bread
- Water
- 2 teaspoons sugar
- Dry Yeast
- 1 cup buttermilk
- Butter
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 1/2 cups rye flour
- Unbleached White Flour
- Caraway Seeds
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How to Make Light Seedless Rye Bread
- Combine 1 cup lukewarm water, 2 teaspoons sugar, and 2 teaspoons active dry yeast. Let proof for 10 minutes until foamy.
- In a large mixing bowl, combine 1 cup buttermilk, 1/4 cup melted margarine, 2 tablespoons brown sugar, 1 teaspoon salt, and the yeast mixture.
- Gradually add 2 1/2 cups rye flour, mixing well until a shaggy dough forms.
- Add 2-3 cups white flour, one cup at a time, until the dough is stiff enough to turn out onto a lightly floured surface.
- Knead the dough for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Gently punch down the dough to release the air.
- Shape the dough into 2 round or oblong loaves. Place them on a greased baking sheet, cover, and let rise again until doubled (about 30-45 minutes).
- Preheat oven to 400°F (200°C). Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Remove loaves from baking sheets and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
156g
Fat
81g
Carbs
103g
