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Old-World Rye Bread
Old-World Rye Bread
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Prep Time:
35 minutes
Total Time:
2 hours 50 minutes
Rye bread made with tangy buttermilk and creamy mashed potatoes for ultimate flavor.
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
Instructions:
  • Combine 1 1/2 cups of all-purpose flour, mashed potatoes (dry), brown sugar, salt, 3/4 tsp caraway seeds, and yeast in a large bowl. In a 1-quart saucepan, warm buttermilk, water, and oil over medium heat until very warm (120°F to 130°F); then mix into the potato mixture until well combined. Add rye flour and sufficient remaining all-purpose flour to make the dough manageable.
  • Place the dough on a lightly floured surface and gently roll it to coat with flour. Knead for about 8 minutes until smooth and springy. Grease a large bowl with shortening or cooking spray, then place the dough in the bowl, turning it to grease all sides. Cover and let it rise in a warm place for about 1 hour until the dough has doubled in size. (If using fast-acting yeast, skip the 1-hour rise and cover the dough to rest on a floured surface for 10 minutes.)
  • Prepare the cookie sheet by greasing it with shortening or cooking spray and sprinkling it with cornmeal. Roll the dough into a rope that is 3 inches thick and 25 inches long. Curl the dough into a coil shape, tucking the ends under, and place it on the cookie sheet. Cover and let the dough rise in a warm place for 30 to 45 minutes or until it has doubled in size.
  • Preheat the oven to 400°F. Brush the dough with water, sprinkle with cornmeal and extra caraway seed. Bake for 23 to 28 minutes until the loaf is golden brown and sounds hollow when tapped. Then, transfer to a cooling rack to cool.

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