February 23, 2009

Buttermilk Rye Bread


I have been on a mission to provide better bread for my family. Bread without all the additives and unnecessary ingredients. I just love buttermilk in baked goods. I haven't made the leap to drinking it from a glass though. I worked with a woman who swore by the health benefits of buttermilk (I think she was hoping the buttermilk would offset her extreme candy corn habit!). This was a nice bread especially toasted. The kids loved it.

I used my 1 lb bread machine to mix and knead the dough.

Buttermilk Rye

7/8 cup buttermilk
2 cups of bread flour
1/3 cup rye flour
1 teaspoon of salt
1 tablespoon butter
1 1/2 tablespoons brown sugar
1/4 teaspoon baking soda
1 teaspoon caraway seeds
2 teaspoons dry yeast

Follow your bread machines directions or use your stand mixer kneading and rising for the appropriate comparable time. Shape into loaf, loaves or rolls and raise in a warm place with a towel over . Bake at 375F until sounds hollow. Place a cake pan of ice on the bottom rack of oven to create steam and a crusty exterior.

buttermilk rye bread

collected by poppy


abby said...

this bread looks absolutely amazing. homemade bread is such a treat!

MyKitchenInHalfCups said...

I really am with you on the buttermilk in baking (but I also think it's one of the best things to marinate chicken in as well - sounds strange I know but it's excellent.)

Looks like this recipe gave you a delightful crumb! I love to make single loaves because it means I can bake another one sooner.