Don't let the ingredients fool you, this recipe is very easy to follow. Made like any other yeast bread, the molasses is substituted for sugar to give the rye bread a richer flavor and the buttermilk makes the bread moist and delicious.
Yield: 2 round loaves
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 1/2 cup warm water, 95 to 110 degrees F
- 4-1/2 tsp or 2 pkg. (1/2 oz.) active dry yeast
- 1-1/2 cups buttermilk, room temperature
- 1/3 cup dark molasses
- 1-1/2 tsp salt
- 2 Tbsp caraway seeds
- 1/3 cup soft butter
- 2 cups dark rye flour
- 4 cups bread flour, about
- Egg white
- In large bowl, mix warm water and yeast. Add buttermilk, molasses, salt, caraway seeds, and butter. Stir. Add 2 cups of rye flour and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts and shape each half into a round loaf. Place loaves on greased baking sheet. Cut a deep X (about 1/2-inch deep) onto the top of each loaf. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Brush egg white on loaf. Bake bread at 350 degrees F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.