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
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.
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.
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.
Brush risen dough with egg whites for a shiny crust or plain water. Make 4 diagonal shallow cuts with a knife in the dough.
Bake 25-30 minutes or until internal temperature on an instant-read thermometer registers 190-195 degrees. Cool on wire racks.