Rye Buttermilk Bread

From: **Tinkerbell**

On Jul 7, 2008

I must give stars for taste because this is a delicious rye bread. I really loved the addition of fresh sage! I made the bread 3 times this weekend in my bread machine, on the Whole Wheat Medium setting. The first time I used powdered buttermilk that I mixed with milk. The loaf caved in about 2/3 of the way, so for the second attempt I used real buttermilk but with the same result. I made it for the third time today & added 2 TBL of brown sugar & used the Basic Light setting on the bread machine. Still great flavor & this time it rose up & over the sides of the pan, then fell about 1/3 of the way back down. The texture this time was still quite dense but a lot softer & much more moist than the first two attempts. I've used up the buttermilk this time, but I'll be trying this recipe again in the future using the KA & loaf pans in the oven. Thanks for posting, Susie!

From: little_wing

On Jun 17, 2008

I'm not going to rate this because I made it without a breadmachine. I am a beginning breadmaker and I'm sure I mishandled the dough. The flavor was superb but my texture went all wonky. I will try again and update when I can. Thanks!

From: Nick's Mom

On Dec 2, 2007

Outstanding I tried really really hard to wait to have a piece with dinner, but it smelled so good I couldn't wait! I do not have an ABM so I had to adjust the technique a little. I put the warm water in the bowl of my mixer and sprinkled the yeast over it. After about 5 minutes my yeast started to foam and I then added the remaining ingredients in the order listed in the recipe. I beat the dough with a dough hook on speed 4 for 5 minutes and I did add an additional cup of bread flour. The dough was still a bit tacky but I left it be. I greased a large bowl with olive oil and added the dough, flipping it over to oil all sides. I covered loosely with plastic wrap and let rise for 1 hour in a warm place. After the hour I punched the dough down (it rose nicely) and formed into an oblong loaf on a cookie sheet lightly sprinkled with cornmeal. I sprayed the same platic wrap with cooking spray and lightly covered the loaf. It was ready to bake in 32 minutes. I scored the loaf a few time with a sharp knife and spritzed with cold water. I baked the bread at 400 F and spritzed with cold water at 3 minutes, 6 minutes, and 9 minutes. I continued baking for an additional 16 minutes (25 minutes total baking)until it sounded hollow when tapped. Basically I followed bread baking techniques I have seen here on Zaar. You have a winner of a recipe here Susie, I am saving it to my Favorites Cookbook Thanks so much for sharing- Nick's Mom

From: Pokey in San Antonio, TX

On Jun 13, 2006

I used my bread machine and this came out great. I served it with hot german mustard as a side dish to wurst and saurkraut. Thanks for posting.