Buttermilk Rye Bread Recipes

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OLD-WORLD RYE BREAD



Old-World Rye Bread image

Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 16

Number Of Ingredients 12

2 to 2 1/2 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/3 cup Betty Crocker™ mashed potatoes
2 tablespoons packed brown sugar
1 teaspoon salt
3/4 teaspoon caraway seed
1 package regular active or fast-acting dry yeast
1 cup buttermilk
1/2 cup water
2 tablespoons vegetable oil
1 1/2 cups rye flour
Cornmeal
Additional caraway seed, if desired

Steps:

  • In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
  • Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 3 g, TransFat 0 g

BUTTERMILK RYE BREAD



buttermilk rye bread image

Make and share this buttermilk rye bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 3h10m

Yield 2 lb loaf

Number Of Ingredients 10

1 cup water
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup instant mashed potatoes
3 cups bread flour
1 1/4 cups rye flour
1 1/2 teaspoons salt
2 tablespoons brown sugar
1 1/2 teaspoons caraway seeds
2 1/4 teaspoons yeast

Steps:

  • add all ingredients to bread machine in this order.
  • bake on basic cycle.

RYE BUTTERMILK BREAD



Rye Buttermilk Bread image

Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.

Provided by Susie D

Categories     Low Cholesterol

Time 2h55m

Yield 1 lg loaf

Number Of Ingredients 12

1 cup water (warmed 90-110 degrees)
1/2 cup buttermilk
1 tablespoon balsamic vinegar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons molasses
1 tablespoon honey
1 teaspoon salt
2 1/2 cups bread flour
1 cup rye flour
1 tablespoon fresh sage, minced
1 packet yeast (not rapid rise)
1 tablespoon caraway seed

Steps:

  • Heat water.
  • Add ingredients in order your bread machine instucts, mine calls for the liquids first.
  • Set machine on whole wheat medium cycle: at the beep check dough, you may add bread flour or water 1T at a time to adjust consistency of dough.
  • Wait for the bread to finish baking: ENJOY!

BUTTERMILK, BROWN SUGAR & RYE BREAD ICE CREAM



Buttermilk, brown sugar & rye bread ice cream image

Try buttermilk ice cream instead of vanilla - it has the same richness but is balanced by a nice acidity. Garnish with crispy caramelised breadcrumbs

Provided by Diana Henry

Categories     Dessert

Time 1h10m

Yield Makes about 700ml

Number Of Ingredients 7

400ml double cream
150g caster sugar
5 large egg yolks
400ml buttermilk
125g rye or pumpernickel bread, crusts removed
20g butter
50g soft light brown sugar

Steps:

  • To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it's better doing this by hand than in a food processor. The largestpiece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It's best to have a mixture of textures.
  • In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it's important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.
  • Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.
  • Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn't boil or it will curdle. As soon as it's thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.
  • Churn the custard in an ice cream machine following the manufacturer's instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don't have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.

Nutrition Facts : Calories 175 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

BUTTERMILK RYE BREAD



Buttermilk Rye Bread image

Number Of Ingredients 10

1 cup water
1 cup buttermilk
2 tablespoons vegetable oil
1/2 cup mashed potato mix (dry)
3 cups bread flour
1 1/4 cups rye flour
1 1/2 teaspoons salt
2 tablespoons packed brown sugar
1 1/2 teaspoons caraway seed
2 1/4 teaspoons bread machine or quick active dry yeast

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use at least 3 cups flour, or make 2 Pound Recipe with bread machines that use at least 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 155 calories (25 calories from fat) 3g fat (1g saturated) 0mg cholesterol 260mg sodium 30 carbohydrate (2g dietary fiber) 4g proteinDID YOU KNOW?Rye flour, milled from a hardy cereal grass, is low in gluten-making protein. That is why it performs so great with bread flour, which is high in gluten-making protein. The most common type of rye flour sold in supermarkets is medium rye flour. Light and dark rye flours are available in natural foods stores or co-ops. You can use any of the three flours in this recipe.SANDWICH BOARDEnjoy a robust Roast Beef with Caramelized Onion Sandwich. Make the Caramelized Onions on page 106. Add enough prepared horseradish to mayonnaise to taste the way you like it. Spread some of the mayonnaise on a slice of bread. Top with thinly sliced roast beef and caramelized onions. If you like cheese, add a few slices of provolone or white Cheddar cheese. Top with another slice of bread spread with the mayonnaise.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BUTTERMILK RYE BREAD



Buttermilk Rye Bread image

My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!

Provided by GYPSY-WITCH

Categories     Rye Bread

Time 1h15m

Yield 15

Number Of Ingredients 11

1 ⅓ cups water
2 tablespoons vegetable oil
2 tablespoons honey
1 ½ tablespoons vinegar
2 tablespoons powdered buttermilk
2 ⅓ cups bread flour
1 cup rye flour
⅓ cup dry potato flakes
1 teaspoon salt
2 teaspoons active dry yeast
1 teaspoon caraway seed

Steps:

  • Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 9.3 g, Cholesterol 0.6 mg, Fat 2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 2.8 g

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