Buttermilk Rye Bread

So, I know I am bad at baking, but I wanted to give this recipe a shot. I never in a million years thought that I’d make homemade bread.  Surprisingly, it turned out great!


  • 1 cup lukewarm water

  • 1 teaspoon sugar

  • 1 tablespoon instant yeast (not rapid rise)

  • 1 1/2 cups buttermilk, at room temperature

  • 1/4 cup (1/2 stick) butter, melted

  • 2 teaspoons salt

  • 2 cups rye flour

  • 6 cups all-purpose flour


  1. In a large bowl or bowl or a stand mixer, add all ingredients and mix well. Knead on low 7 minutes in mixer or 10 minutes by hand.

  2. Transfer to a large greased bowl. Flip the dough to grease the bottom and cover with oiled plastic. Let rise in a warm place until doubled.

  3. Heat oven to 400 degrees. Line a large baking pan with parchment paper. Punch down dough and form into 2 oblong or round loaves. Place on prepared pan, cover with oiled plastic and let rise until almost doubled.

  4. Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts  with a knife in the dough.

  5. Bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.

4 thoughts on “Buttermilk Rye Bread

  1. I’m not big into baking either. Love cooking, but baking is too precise for me. I like to improvise and you can’t do that baking. I’m so impressed. Your bread looks like and delicious!

  2. Thanks Kristi. It was a challenge making that bread. But surprisingly it came out ok. For some reason dough and me don’t mix well, LOL 🙂

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