Buttermilk Rye Bread (bread machine)

Rye bread from a bread machine that actually tastes like rye bread. That’s no small feat.

The combination of rye flour, buttermilk, and a touch of caraway gives this loaf an earthy, slightly tangy flavor with just enough sweetness from brown sugar to balance it out.

Vital wheat gluten keeps the crumb from turning dense and crumbly, which is the usual problem when rye flour meets a bread machine.

Five minutes of measuring, one press of a button, and you walk away. Come back to a golden loaf with a light crust.

Kitchen Tips

• Use the light crust setting. Rye bread browns faster than white bread and a medium or dark setting can scorch the crust.
• Vital wheat gluten is the secret to a good rise. Rye flour is low in gluten, so the added gluten flour compensates and prevents a brick-like loaf.
• Buttermilk powder and water works just as well as fresh buttermilk and won’t throw off the liquid ratio.