BETTY'S BUTTERMILK RYE BREAD
Betty's Buttermilk Rye Bread - Easy rye bread recipe for the bread machine or mixing by hand. Great texture and real rye bread flavor.
Provided by Laurie Neverman
Categories bread
Time 2h30m
Number Of Ingredients 9
Steps:
- If using a bread machine, load ingredients in order listed and choose a setting that bakes in around 3 hours and 25 minutes.
- If mixing by hand or in a mixer, blend milk, water, sugar, salt, caraway seeds, butter and yeast. You may substitute milk kefir or sour milk or buttermilk powder and additional water for the buttermilk if needed. I usually use milk kefir because that's what I have on hand.
- Mix until yeast and sugar are dissolved. Add flour cup by cup until a slightly sticky dough forms. Knead for six to eight minutes. Cover and let rise for 20 minutes. Punch down down dough. Let rise again until about double in size.
- Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread pan.
- Place in a warm location, cover with a flour sack towel/lint free kitchen towel and let rise until double.
- Bake at 350 degrees F for 25-30 minutes, until lightly browned.
Nutrition Facts : ServingSize 1 slice, Calories 95 calories, Sugar 1.1 g, Sodium 182.2 mg, Fat 1.8 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 17 g, Fiber 1.5 g, Protein 3 g, Cholesterol 3.7 mg
BUTTERMILK RYE BREAD
My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!
Provided by GYPSY-WITCH
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 1h15m
Yield 15
Number Of Ingredients 11
Steps:
- Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 9.3 g, Cholesterol 0.6 mg, Fat 2 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 161.2 mg, Sugar 2.8 g
POLISH BUTTERMILK RYE BREAD RECIPE
This moist, easy Polish rye bread recipe uses buttermilk instead of a sour to create the tang associated with rye breads.
Provided by Barbara Rolek
Categories Bread
Time 50m
Yield 20
Number Of Ingredients 8
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 73 kcal, Carbohydrate 8 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 394 mg, Fat 4 g, ServingSize 2 loaves (20 servings), UnsaturatedFat 2 g
BUTTERMILK BREAD
"This bread reminds me of sourdough without the trouble of having to prepare and replenish the starter," says Nita Anderson of Florence, Alabama. "Buttermilk gives a light tartness to the chewy loaf. It's a great all-purpose bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basil bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 99 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK, BROWN SUGAR & RYE BREAD ICE CREAM
Try buttermilk ice cream instead of vanilla - it has the same richness but is balanced by a nice acidity. Garnish with crispy caramelised breadcrumbs
Provided by Diana Henry
Categories Dessert
Time 1h10m
Yield Makes about 700ml
Number Of Ingredients 7
Steps:
- To make the caramelised breadcrumbs, heat oven to 180C/160C fan/gas 4. Tear half the bread into little pieces (it's better doing this by hand than in a food processor. The largest piece should be no bigger than a petit pois). Whizz the rest in a food processor into coarse crumbs. It's best to have a mixture of textures.
- In a frying pan, heat the butter until it melts, then continue to cook until it starts to brown a little. Remove from the heat and stir in the bread and sugar. Spread out on a baking sheet (it's important that the mixture is not in clumps) and cook for 20 mins, tossing a few times during baking, until toasted. Leave to cool.
- Heat the cream with 100g sugar and a pinch of salt in a heavy-bottomed saucepan until it comes to just under the boil. Take off the heat. Leave to sit for about 5 mins. Beat the egg yolks in a bowl with the remaining sugar and pour in the cream, stirring continuously. Wash out the saucepan, then pour the cream mixture into it.
- Set over a low heat and cook, stirring, until the mixture thickens enough to coat the back of a spoon. It will take about 8-10 mins. Make sure the custard doesn't boil or it will curdle. As soon as it's thick enough, transfer to a cold bowl and stir in the buttermilk. Keep stirring the mixture at intervals as it cools. Cover the custard and put in the fridge to chill.
- Churn the custard in an ice cream machine following the manufacturer's instructions, adding the breadcrumbs when the ice cream is almost frozen. Transfer to a container, cover with cling film and keep in the freezer. If you don't have an ice cream machine, pour the mixture into a shallow container and put in the freezer. Remove from the freezer every couple of hours and beat vigorously to break up the ice crystals, adding the breadcrumbs when the ice cream is almost frozen. You want to end up with a smooth, creamy mixture.
Nutrition Facts : Calories 175 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BUTTERMILK RYE BREAD
Make and share this buttermilk rye bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 3h10m
Yield 2 lb loaf
Number Of Ingredients 10
Steps:
- add all ingredients to bread machine in this order.
- bake on basic cycle.
RYE BUTTERMILK BREAD
Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.
Provided by Susie D
Categories Low Cholesterol
Time 2h55m
Yield 1 lg loaf
Number Of Ingredients 12
Steps:
- Heat water.
- Add ingredients in order your bread machine instucts, mine calls for the liquids first.
- Set machine on whole wheat medium cycle: at the beep check dough, you may add bread flour or water 1T at a time to adjust consistency of dough.
- Wait for the bread to finish baking: ENJOY!
BUTTERMILK RYE BREAD MACHINE LOAF
Make and share this Buttermilk Rye Bread Machine Loaf recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 3h10m
Yield 1-1 1/2 pound loaf
Number Of Ingredients 10
Steps:
- place all into machine.
- select light setting.
- bake-- when done remove out of pan onto wire rack--.
12 TRADITIONAL POLISH BREADS
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 12
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish bread in 30 minutes or less!
Nutrition Facts :
BUTTERMILK BREAD
This is an authentic German bread recipe found on chefkoch.de. My husband, being German, finds North American bread recipes to "sweet" for sandwiches. This bread is very good and quite healthy. You can use either white flour, whole wheat, ry or whole grain. I prefer using whole grain. If you substitute rye flour you may have to use more yeast and the rising time for the bread will also be longer. Preparation time does not include the length of time for the bread to raise. This a simple recipe and good for beginners.
Provided by WendyinGermany
Categories Yeast Breads
Time 1h10m
Yield 1 loaf, 900 - 1000 grams
Number Of Ingredients 8
Steps:
- Warm the buttermilk, add the yeast and let stand for 10 minutes.
- Mix together the flour and salt.
- Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency.
- Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place.
- Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes.
- During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven.
- Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes.
- Remove bread from oven and brush with cold water to create a shiny crust.
Nutrition Facts : Calories 3145.2, Fat 102.6, SaturatedFat 15.2, Cholesterol 20.4, Sodium 2909.7, Carbohydrate 452.4, Fiber 41.5, Sugar 28.6, Protein 113.8
BUTTERMILK BREAD
This is the softest bread I have made yet and it's very flavourful. Great for toast or slathered with peanut butter, yummy!! I let the machine do the work and then bake in the oven.
Provided by bailey46
Categories Yeast Breads
Time 2h
Yield 14 slices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Let the buttermilk come to room temperature or microwave until almost warm.
- Add the ingredients to the machine in order given.
- Set on dough cycle.
- When complete, remove dough and shape into a log and place in a pam sprayed loaf pan.
- Let rise in a warm place until doubled in size or about 1 hour.
- Bake in a preheated 325 degree oven for 30 minutes.
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- To make the rye sourdough starter, mix the buttermilk and rye flour well in a bowl, cover and leave at room temperature for 3 days. It’s important that it doesn’t develop mold, but starts bubbling, and a temperature of 23–25ºC/73–77ºF is ideal for this.
- If making your first loaf from the starter, dissolve all the starter in the lukewarm water in a large mixing bowl (for the next loaf use just 3 Tbsp of the starter; the whole quantity of starter is just for the first attempt, and the loaf will be a little bigger). Stir in the salt and rye flour, cover the bowl with a tea towel and leave at room temperature for 12–24 hours. After you have taken out the 3 Tbsp for the next rye bread you are going to make, this starter does not need taking care of. Just let it rest in the refrigerator until next time you need it.
- Add the cracked rye and cold water to the dough mixture and stir with a wooden spoon until smooth. It will be too runny to knead. Remove 3 Tbsp of the mixture to an airtight container and refrigerate; this will become your sourdough starter for the next loaf you make (it will need to rest for at least 3 days before you use it, and will last up to 8 weeks).
- Lightly oil a large loaf tin, about 30 x 10cm/12 x 4in and 10cm/4in deep. Pour in the dough, cover with a damp tea towel and leave to rise for 3–6 hours, or until the dough has almost reached the top of the tin.
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- Knead by hand or in a stand mixer with the dough hook until the dough is smooth and soft, about 4 minutes.
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- Add the yeast, salt, and 2 cups of the flour to the bowl of a stand mixer fitted with the hook attachment. Lightly whisk the ingredients together and set aside.
- Add the sugar, buttermilk and 6 tablespoons of the butter to a small saucepan. Mix and heat over medium heat until mixture is very warm (120 to 130 degrees). The butter does not have to be totally melted. Remove from heat.
- Add the buttermilk mixture to the mixing bowl and beat on low speed just until combined. Increase mixer to medium speed and beat for 2 minutes, scraping down the sides of the bowl with a spatula as needed.
- Add 1 cup of the flour and beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed. Add an additional 1 1/4 cups of flour to the mixing bowl and beat on low speed just long enough to incorporate the flour. Turn the mixer to high and beat with dough hook for about 3 minutes. The dough should be stiff but smooth and elastic and should pull away from the sides of the bowl and cling to the dough hook and center of the bowl.
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- In a large bowl, whisk both of the flours with the cracked rye and the flax, sunflower and sesame seeds.
- In the bowl of a stand mixer fitted with the dough hook, mix the water with the buttermilk, beer, salt and yeast at low speed until combined. Add the dry ingredients and mix at medium-low speed until incorporated and the dough is the consistency of a thick cake batter, about 10 minutes.
- Lightly grease two 9-by-4-inch loaf pans and divide the dough between the pans; smooth the top of the dough with a spatula. Each loaf pan will have about 2 1/2 pounds of dough. Cover loosely with plastic wrap and refrigerate overnight, at least 12 hours or up to 6 days.
- Remove the loaf pans from the refrigerator and let stand at room temperature in a warm place until an instant-read thermometer inserted in the center of the dough reads 73°, about 3 hours. Preheat the oven to 350°. Unwrap the dough and bake for 2 hours, until the crust is a deep brown and an instant-read thermometer inserted in the center reads 200°.
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