Old-World Rye Bread

Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.

Prep Time: 35 min
Total Time: 2 hours 50 min
Makes: 1 loaf (16 slices)

(6 ratings)

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2	to 2 1/2 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/3	cup Betty Crocker® Potato Buds® mashed potatoes (dry)
2	tablespoons packed brown sugar
1	teaspoon salt
3/4	teaspoon caraway seed
1	package regular active or fast-acting dry yeast
1	cup buttermilk
1/2	cup water
2	tablespoons vegetable oil
1 1/2	cups rye flour
	Cornmeal
	Additional caraway seed, if desired

1.	In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
2.	Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
3.	Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
4.	Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Bread Machine Directions: Use 2 1/4 cups Harvest King® bread flour, 1/3 cup mashed potatoes (dry), 2 tablespoons packed brown sugar, 1 1/4 teaspoons salt, 1 teaspoon caraway seed, 2 teaspoons bread machine yeast, 2/3 cup buttermilk, 2/3 cup water, 2 tablespoons vegetable oil and 1 cup rye flour. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan. Continue as directed above for shaping, rising and baking.
High Altitude (3500-6500 ft): No change.

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For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.

Nutrition Information:

1 Slice: Calories 130 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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