Light (Seedless) Rye Bread

Name: Light (Seedless) Rye Bread
Prep time: 1 h 50 min
Cook time: 25 min
Total time: 2 h 15 min
Yield: 2 Loaves
Ingredients: 1 cup lukewarm water; 1 teaspoon sugar; 1 tablespoon dry yeast; 1 1/2 cups buttermilk; 1/4 cup butter or 1/4 cup margarine, melted; 1/4 cup brown sugar; 2 teaspoons salt; 2 cups rye flour; 4 -6 cups unbleached white flour; 2 teaspoons caraway seeds (If you prefer a seeded rye, add to the rye flour.) (optional)

Submitted by Dee514

"This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (Recipe # 43285) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time)."

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Ready In:: 2hrs 15mins
Ingredients:: 10
Yields:: 2 Loaves

ingredients

1 cup lukewarm water
1 teaspoon sugar
1 tablespoon dry yeast
1 ¹⁄₂ cups buttermilk
¹⁄₄ cup butter or 1/4 cup margarine, melted
¹⁄₄ cup brown sugar
2 teaspoons salt
2 cups rye flour
4 -6 cups unbleached white flour
2 teaspoons caraway seeds (If you prefer a seeded rye, add to the rye flour.) (optional)

directions

Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400°F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.

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Reviews

This was totally wonderful. We all loved it. Ate too much bread this week. I had no buttermilk so used 1 tbsp vinegar with the milk. Worked great

Ruthie Y
I used it to make a marble rye, and it was fabulous!

Samuel Sparks
This was okay. It was a little too sweet and not quite as dense as we are looking for in a rye type bread.

DancesInGarden
Do NOT use this for a breadmaker. Mine overflowed with how much flour was in this recipe.

Neophyte in USA
I do not have to look any further for a great marble rye recipe. The only thing different in this recipe was I halved it and used #74359 buttermilk substitute.As I dont usually have buttermilk on hand,I dont use it that often. When I combined the doughs in the second rise,I shaped it into one long loaf.It came out just beautifully. And tasted SOooooooGood. Thank U SOooo Much for this recipe. I will be making it quite often.....

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RECIPE SUBMITTED BY

Dee514

United States

I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.

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