Menu

Old-World Rye Bread

  • Save Recipe
Old-World Rye Bread
  • Prep 35 min
  • Total 2 hr 50 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.
By Betty Crocker Kitchens
Updated Feb 5, 2018

Ingredients

  • 2 to 2 1/2 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
  • 1/3 cup Betty Crocker™ mashed potatoes
  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For great yeast bread results, try these Gold Medal® flour varieties: Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.
  • tip 2
    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.

Nutrition

130 Calories, 2 1/2g Total Fat, 3g Protein, 24g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Slice
Calories
130
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
110mg
3%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved