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Buttermilk Rye Bread

Rated as 4.33 out of 5 Stars
13

"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!"
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Ingredients

1 h 15 m servings 59
Original recipe yields 15 servings (1 - 2 pound loaf)

Directions

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Nutrition Facts


Per Serving: 59 calories; 2 9.3 1.2 < 1 161 Full nutrition

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Reviews

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I made this recipe in my bread machine. It turned out very well--nice texture and a light rye bread taste. I agree with Phyllis's mother; it's just about ideal.

Nice twist on a rye loaf. I used buttermilk instead of buttermilk powder, so I used the amount of liquid called for (water) by subbing buttermilk instead. I just left out the powdered buttermi...

This is my favorite rye bread recipe to date. I made only one change, which was to use First Clear Flour instead of bread flour. First Clear Flour (available from Baker's Catalogue, a gread re...

Very nice bread! I love the wholesome taste of the rye combined with the tang of buttermilk. I added a tiny bit of wheat to mine, too, and about 1/4 cup of plain yogurt that I needed to get rid ...

I baked this in a covered clay baker for 40 min. at 400 degrees. Used the dough cycle, let rise in the baker, then covered it and baked in the oven. Nice light rye flavor and very light in tex...

Best rye bread to come out of the breadmaker yet! I used 1 1/3 cups of buttermilk since I had some to use up instead of the powdered, but otherwise I followed the recipe exactly. It smelled te...

The bread came out fine...but I wasn't "wowed". I've tasted better.

I loved the texture and tangy flavor of this loaf. I added 1 tsp. dough enhancer to the dough and shaped and baked it in a 350 degree F. oven for 35 minutes. Thanks for the recipe!

Love it. I didn't have potato flakes, so I cooked 1 big potato in a microwave, I didn't reduce liquids (you should usually reduce it by quarter cup for 1 big potato too substitute this amount of...