Rye Buttermilk Bread
Discover the perfect balance of hearty and tangy flavors with this Rye Buttermilk Bread recipe, ideal for home bakers seeking a rustic twist on traditional loaf bread. Featuring a blend of rye flour and all-purpose flour, this bread delivers a robust texture paired beautifully with the creamy tang of buttermilk. Enhanced with optional caraway seeds for a hint of earthiness, and leavened with frothy yeast for a soft rise, this loaf is a versatile addition to your baking repertoire. Whether baked as a hearty sandwich bread or enjoyed with a smear of butter, its golden crust and tender crumb make it irresistible. Ready in just under two hours, this recipe is perfect for cozy mornings or dinner spreads.
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Recipe Information
Ingredients
- 200 grams Rye flour
- 300 grams All-purpose flour
- 7 grams Dry active yeast
- 250 milliliters Buttermilk
- 100 milliliters Warm water
- 10 grams Sugar
- 8 grams Salt
- 15 milliliters Olive oil
- 5 grams Caraway seeds (optional)
Instructions
In a small bowl, combine the warm water, sugar, and dry active yeast. Stir and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, whisk together the rye flour, all-purpose flour, salt, and caraway seeds (if using).
Warm the buttermilk slightly (it should be lukewarm, not hot) and add it to the dry ingredients. Also, pour in the frothy yeast mixture and olive oil.
Mix the ingredients together using a wooden spoon or an electric mixer with a dough hook attachment until the dough comes together. It will be a slightly sticky dough.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, adding a bit of flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch bread pan or shape it into a round and place it on a parchment-lined baking sheet.
Cover the shaped dough with a cloth and let it rise again for 30-40 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with water and sprinkle with additional caraway seeds.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 25.0 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 422 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1899 mg | 40% | |
*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.
