15 Reviews of Rye Buttermilk Bread

From: Brenda.

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: ellie_

On Jul 14, 2004

Delicious sweet whole-some bread although my loaf sunk in the middle a bit. Still we ate every crumb. Thanks for sharing and I will make this bread again decreasing the yeast and the flour a bit next time.

From: Heather U.

On Jul 22, 2004

I'm very pleased with this bread! Lovely rye with caraway flavor and good texture. Couldn't really discern the sage, which means I'd probably increase the amount next time. I used whole wheat flour instead of bread flour-- it took about 3 1/2 cups of whole wheat flour with the 1 cup of rye to achieve a loaf that wasn't too sticky. (Perhaps that wouldn't have been an issue if I'd stuck with the bread flour.) Had turkey reubens for dinner tonight using this bread...delightful! Thanks for your contribution to the RSC-- I'll be adding it to my cookbook.

From: chia

On Jul 24, 2004

i used 3 tbsp of yeast and this rose up very high and light. very similar to my own posted recipe, but using contest ingredients.

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.

From: Sage

On Jun 2, 2006

Great recipe ;thanks for sharing!

From: Deb's Recipes

On Jun 2, 2006

This rye bread baked up into a tall loaf with both great flavor and tender texture! I reduced the yeast to 1 1/2 teaspoons and included 1 cup whole wheat flour with the bread flour. Then I found it necessary to increase the total amount of flour by 3/4 cup (for 4 1/4 cups total: 1 cup rye, 1 cup whole wheat, and 2 1/4 cups bread flours) to get a workable dough, which I then kneaded in my KitchenAid stand mixer. Finally, I baked the loaf in a 9x5" pan at 350° for 35-40 minutes ~ Thanks!

From: catxx

On Oct 28, 2006

Fantastic recipe - the bread is scrummy, dark, rich and sweet (without being too sweet). I haven't yet made it with the sage, but I'm happy with it as is. It is a lovely soft bread, too, which keeps very well.

From: AKillian24

On Sep 5, 2007

Perfect light Rye! I picked this recipe b/c I had a large thing of buttermilk sitting in my fridge, but this will be a staple recipe for a very light rye. I didn't have any caraway seeds, but will be sure to make it again in order to include them. This is a luscious bread with a great texture and fantastic rise. I made a breadbowl and served it with Awesome Cheese Dip in Bread Bowl

From: Kitchen Witch Steph

On Jun 5, 2008

This was a lovely rye bread. I'd never made it before and I have to say I am not really a fan of it but even I had a slice or two. I do not have a bread maker so I made it thusly: Heated all of my we ingredients in a sauce pan to 110 degrees (water, milk, vinegar, butter, molasses, and honey) I added that to my yeast and let it sponge five minutes then I added in the flour, mixing with my bread hook attachment. Had to add extra flour because it was a super humid day. I had issues with it rising today but when I baked it I came out with a really nice loaf. Can't recall how long I had it in the oven, just kept checking on it till it was done. Going to have some Rueben sandwiches with this. Thanks for posting. Made for my Babes for ZWT4.