Classic rye bread is the choice for deli sandwiches or just toast with butter. This version is without caraway seeds but the flavor is distinctively rye with our Ground Caraway. Double this recipe to make two loaves and keep one in the freezer.
Prep time: 300 min
Cook time: 35 min
Total time: 335 min
Makes 1 loaf
Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted butter, 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 a lightly oiled bowl, cover and let rise until doubled in size. Punch dough down.
Form into 1 round or oblong loaf on a baking sheet cover and let rise until doubled in size. Heat an oven to 400° degrees.
Bake for 25 minutes then remove from baking sheets and cool on racks.