Lorraine's buttermilk rye bread

Yield: 1 Servings

Measure Ingredient
⅞ cup Buttermilk; (or 3 T. dry buttermilk powder and 7/8 cup water)
2 cups Bread flour
⅓ cup Rye flour
1 teaspoon Salt
1 tablespoon Butter or margarine
1½ tablespoon Brown sugar
¼ teaspoon Baking soda
1 teaspoon Caraway seeds
2 teaspoons Dry yeast for bread machines


BREAD MACHINE MAGIC By: LINDA REHBERG AND LOIS CONWAY I am putting in a Rye Bread Recipe that came out of this book. I have made it many times.

Place all ingredients in bread pan, select Light Crust setting, and press Start.

After baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.

Posted to TNT Recipes Digest by vaughndell@... on Feb 21, 1998

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