Rye Bread
A Uncategorized recipe with yeast, buttermilk, to 4 tbsp buttermilk. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
All the ingredients should be at room temperature before baking.
- 2
Heat the buttermilk and water until lukewarm.
buttermilk(1 pt)to 4 tbsp buttermilk(3)to 4 tbsp water(3) - 3
Stir in the yeast and gradually add the salt and flour.
yeast(3 1/2 oz)about 1 3/4 lb rye floursalt(1 tsp) - 4
Knead until smooth and shiny, adding a little more water if necessary.
to 4 tbsp water(3) - 5
Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draft.
- 6
When risen, knead lightly.
- 7
Transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth.
- 8
Brush with water and bake at 400° for about 1 1/4 hours, brushing now and again with water during the baking.
to 4 tbsp water(3)about 1 3/4 lb rye flour
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Rye Bread
A Uncategorized recipe with yeast, buttermilk, to 4 tbsp buttermilk. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
8 steps- 1
All the ingredients should be at room temperature before baking.
- 2
Heat the buttermilk and water until lukewarm.
buttermilk(1 pt)to 4 tbsp buttermilk(3)to 4 tbsp water(3) - 3
Stir in the yeast and gradually add the salt and flour.
yeast(3 1/2 oz)about 1 3/4 lb rye floursalt(1 tsp) - 4
Knead until smooth and shiny, adding a little more water if necessary.
to 4 tbsp water(3) - 5
Cover with a damp cloth and leave to rise in a warm place for 2 hours with no draft.
- 6
When risen, knead lightly.
- 7
Transfer to a greased form and set aside for 1 hour to rise again, covering with a damp cloth.
- 8
Brush with water and bake at 400° for about 1 1/4 hours, brushing now and again with water during the baking.
to 4 tbsp water(3)about 1 3/4 lb rye flour
Rate this recipe