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Bread Machine Buttermilk Rye Bread
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- #29552
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
2 comments
ingredients
1 cup water
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup instant mashed potato flakes
3 cups bread flour
1 1/4 cup rye flour
1 1/2 teaspoon salt
2 tablespoons brown sugar
1 1/2 teaspoon caraway seeds
2 1/4 teaspoons bread machine yeast
directions
Combine all the ingredients in your bread machine in the order recommended by the machine manufacturer. Set to white bread, medium crust.
When the bake cycle is complete, remove the pan from the machine and let it cool on a wire rack for 5 minutes. Remove the bread from the pan and let cool completely on the wire rack. Store the bread in an airtight container at room temperature for up up to 3-4 days.
nutrition data
103 calories, 2 grams fat, 19 grams carbohydrates, 3 grams protein per slice. This recipe is low in fat.
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reviews & comments
I made this according to the recipe, and the dough rose up and over the edge of my bread machine pan (a 2 lb loaf model). Tried it again, using 1/4 tsp LESS yeast, same problem!!! It's pushing again the window of the machine, so the top doesn't bake, and the finished loaf sinks in the middle (but still tastes good). Not to sure what is causing this problem. Anyone else having this issue? Any suggestions or tips would be appreciated. I'm thinking next time I try the bread, at the second knead time, of pulling the dough out, cut the dough ball in half, and bake it one half at a time.
The recipe doesn't specify what kind of yeast, quick-rise bread yeast or regular active yeast. Does it make a difference?
November 29, 2009
Didn't use a breadmaker, just combined the ingredients in "normal" bread fashion. I didn't have any instant potatoes so just used some AP flour. Baked at 350 for about an hour, YUMMY!
November 17, 2008
Excellent recipe .We loved the texture, the flavor. It is a beautiful bread.
March 26, 2008
This is my favorite rye bread. Instead of buttermilk, I used 1 cup of water, plus 4 T of powdered buttermilk mixed with the dry ingredients. I removed dough from the bread machine at the dough cycle, placed it on an oiled countertop, kneeded it lightly, then shaped it into one 6"x 9" pan plus two dinner rolls on a baking sheet. I covered them with Saran Wrap, let rise about 45 min at room temp. Bake 45 min-1 hr in pre-heated oven at 350 degrees.(It's done when bread internal temp is 190 degrees) Cool on rack. Don't store in a plastic sac. Just turn the cut side down on a clean counter top...it will last several days and crust will stay crisp. It's so good, it won't last long.
October 29, 2007
This recipe produced a beautiful loaf of rye bread. I used light rye flour and added 1 tbl.of gluten flour and used only 3 cups minus 1 tbl. of bread flour. The loaf came out nicely browned, the texture very nice and the taste was delicious.
March 20, 2006
This was a beautiful loaf. Both times I have prepared it. My husband loves this and usually won't eat rye.