Buttermilk Rye Bread Machine Loaf
Craft the perfect homemade loaf with this Buttermilk Rye Bread Machine recipe, a delightful fusion of subtle tanginess and earthy rye flavor that’s both easy and rewarding to make. With buttermilk and honey adding a rich, slightly sweet depth, and optional caraway seeds lending a classic touch, this bread is perfect for sandwiches, toast, or enjoying on its own. Designed to simplify the baking process, this recipe utilizes your bread machine to handle the mixing, kneading, rising, and baking, making it practically foolproof. The combination of bread flour and rye flour yields a soft yet hearty crumb, while the medium crust setting ensures perfectly golden results every time. Ready in just under three hours, this 12-slice loaf is an ideal addition to any meal or brunch spread. Perfect for those seeking no-fuss bread-making, this wholesome recipe is a must-try for home bakers craving artisan-quality results with all the convenience of a bread machine.
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Recipe Information
Ingredients
- 1 cup Buttermilk
- 2 tablespoons Water
- 2 tablespoons Unsalted Butter
- 2 tablespoons Honey
- 2.5 cups Bread Flour
- 1.25 cups Rye Flour
- 1.5 teaspoons Salt
- 1 tablespoon Caraway Seeds (optional)
- 2.25 teaspoons Active Dry Yeast
Instructions
Measure and prepare all ingredients to ensure accuracy and ease during assembly.
Add the buttermilk, water, melted butter, and honey into the bread machine’s baking pan in the order recommended by your bread machine manufacturer (generally liquids first).
Gently spoon the bread flour and rye flour into the baking pan on top of the liquids.
Add the salt and caraway seeds (if using), ensuring they are kept separate from the yeast during assembly.
Make a small well in the center of the flour mixture and add the active dry yeast. Do not let the yeast come into direct contact with the liquids at this stage.
Place the baking pan into the bread machine, ensuring it is properly seated.
Select the normal or basic bread cycle with a medium crust setting (or your preferred crust darkness). Start the machine.
Allow the machine to mix, knead, rise, and bake the bread. Avoid opening the bread machine lid during the baking process to maintain the proper temperature.
Once the bread cycle is complete, carefully remove the baking pan using oven mitts, as it will be hot.
Turn the loaf out onto a wire rack and allow it to cool completely before slicing to ensure even texture and prevent crumbling.
Store any leftover bread in an airtight container or bread bag to maintain freshness.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 405.1 g | 147% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 48.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 417 mg | 32% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1659 mg | 35% | |
*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.
