Buttermilk Rye Bread

Yield: 2 loaves


  • Dry ingredients
    • 2 cups dark rye flour
    • 2 cups unbleached flour
    • 1 tbsp sugar
    • 4 1/2 tsp yeast
    • 3 tbsp wheat gluten
    • 1 1/2 tsp caraway seeds
    • 1 tbsp salt
    • 2 tbsp cocoa powder
    • 2 tbsp sesame seeds
    • 1 tbsp chia seeds
    • 2 tbsp flax seed
  • Wet ingredients
    • 1 1/2 cups buttermilk
    • 1/2 cup water
    • 1/3 cup molasses
    • 1/4 cup shortening or lard
  • 2 - 2 1/2 cups flour
  • Oats


  1. In a mixing bowl, combine the dry ingredients.
  2. In a microwave safe bowl, combine the buttermilk and water.  Microwave until lukewarm.  Add the molasses and shortening, wait for the shortening to melt, and mix together.
  3. Add the wet ingredients to the dry ingredients.  Mix together until you've got a thick goo.
  4. Add enough remaining flour to form a dough.  Knead for 6-8 minutes.
  5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled.  About 45 minutes.
  6. Divide the dough in half.  For a regular loaf, roll into a large rectangle and roll up.  Pinch the sides and bottom, and place seam-side down in a greased bread pan.  Brush with water and sprinkle with oats.
  7. For a braided loaf, divide the dough into thirds.  Roll each into a long rope.  Pinch together the three ends, and then braid together.  Pinch the ends together, tuck under, and place in a greased bread pan.
  8. Let dough rise in a warm place until doubled.  About 45-60 minutes.
  9. Bake at 375°F for 35-40 minutes.  Cool on a wire rack.

Adapted from The Iowa Housewife.