Buttermilk Rye Bread
Elevate your homemade bread game with this tender, aromatic Buttermilk Rye Bread! Infused with the tangy richness of buttermilk and a touch of honey for natural sweetness, this loaf strikes the perfect balance between hearty and soft. The earthy rye flour combines beautifully with all-purpose flour to create a loaf sturdy enough for sandwiches yet delicate enough for toasting. Optional caraway seeds add a hint of savory spice, while the enriched dough ensures a pillowy texture. With just 20 minutes of prep time and a rewarding homemade aroma, this golden-brown bread is perfect for both beginners and seasoned bakers. Serve warm with butter, or use it as the base for your favorite deli sandwiches—this bread is a must-try addition to your baking repertoire! Keywords: buttermilk rye bread, homemade bread recipe, easy rye bread, bread with caraway seeds, artisan bread baking.
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Recipe Information
Ingredients
- 1.5 cups buttermilk
- 0.25 cups water
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 2.25 teaspoons active dry yeast
- 2 cups rye flour
- 2.5 cups all-purpose flour
- 1.5 teaspoons salt
- 1 tablespoon caraway seeds (optional)
Instructions
Warm the buttermilk and water in a small saucepan over low heat until lukewarm (about 110°F/43°C). Remove from heat and stir in the honey and butter until melted. Let cool slightly if too hot, then sprinkle the yeast on top. Allow the yeast to bloom for 5-10 minutes until foamy.
In a large mixing bowl, combine the rye flour, 2 cups of all-purpose flour, and salt. Add the caraway seeds if using.
Gradually pour the buttermilk-yeast mixture into the dry ingredients, stirring with a wooden spoon or spatula until the dough begins to come together.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding the remaining 0.5 cup of all-purpose flour as needed, until the dough is smooth and elastic. The dough should be slightly sticky but manageable.
Place the dough in a lightly oiled bowl, turning it to coat, and cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round or oblong loaf. Place it on a parchment-lined baking sheet or in a greased bread pan.
Cover the shaped loaf with a clean kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up noticeably.
Preheat your oven to 375°F (190°C). If desired, use a sharp knife or lame to make a few slashes on top of the loaf for decoration.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center of the bread should read 200°F (93°C).
Let the bread cool completely on a wire rack before slicing. Serve and enjoy!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 471.7 g | 172% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 55.1 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 568 mg | 44% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2286 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
