Old-World Rye Bread

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

By Betty Crocker Kitchens

Updated February 5, 2018

Make with

Gold Medal Flour

Ingredients

to 2 1/2 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour

1/3

cup Betty Crocker™ mashed potatoes

tablespoons packed brown sugar

teaspoon salt

3/4

teaspoon caraway seed

package regular active or fast-acting dry yeast

cup buttermilk

1/2

cup water

tablespoons vegetable oil

1 1/2

cups rye flour

Cornmeal

Additional caraway seed, if desired

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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.

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