We’ve been trying out rye bread recipes, looking for that elusive “sandwich” style rye bread that would still have that deli rye texture and flavor. This one adapted from the “Red Star Centennial Bread Sampler" from 1981 is just right. The buttermilk gives it a little of that tang, the texture is firm and nice, and the caraway seeds and molasses give it an old-fashioned flavor.
This is a sticky dough, don’t be tempted to add too much flour; after it rests, the lard makes it a very easy-to-handle dough. Here’s a food processor version of a very tasty rye bread loaf. You can also make this loaf on the dough cycle of your bread machine and then shape into a loaf and bake in your oven.
Buttermilk Rye Bread 1 Loaf
1 cup Rye Flour -- 3 1/2 ounces
1 cup Whole Wheat Flour -- 4 ounces
1 1/4 cups Bread Flour -- 4 3/4 ounces
1 package instant yeast -- or rapid rise yeast
1 tablespoon wheat germ
3/4 tablespoon caraway seeds
1 1/2 Teaspoons salt
3/4 cup buttermilk
1/4 cup water
2 Tablespoons +2 teaspoons molasses
2 Tablespoons lard (or butter or shortening)
In food processor work bowl, combine all rye flour, whole wheat flour, bread flour, yeast, wheat germ, caraway seed and salt; mix well.
Heat buttermilk, water, molasses and lard until warm (120-125°). Add to flour mixture through feed tube slowly so flour can absorb liquids and process until dough pulls away from sides of work bowl. Knead 1 minute after mixture forms a ball.
Cover work bowl, let rest in a warm place 10 minutes.
Shape into a loaf for 8 1/2" x 4 1/2" or 10" x 4" pans. Place in greased pan, let rise in warm place until doubled, about 35 minutes.
Bake at 375°for 35-40 minutes until loaf read 200°-210° on an instant read thermometer. You may have to cover the loaf with foil or parchment paper the last 10 minutes to keep it from getting too brown on top.
Remove from pans and cool on a wire rack.
Yield: "1 loaf""