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A Traditional Rustic Rye Buttermilk Bread Recipe with a Crisp Crust and Soft Centre
Rustic Rye Buttermilk Bread is a hearty homemade loaf with deep rye flavour and a crisp finish. Perfect for sandwiches, toast, or serving warm with butter straight from the oven.
Why you will love and enjoy this Rustic Rye Buttermilk Bread
- Deep, hearty rye flavour with a slight tang from the buttermilk
- Crisp crust with a soft, sliceable interior that holds up to spreads
- No fancy equipment needed, just a bowl, a spoon, and a bit of patience
Simple rye and buttermilk bread with a bakery-style finish.
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Rustic Rye Buttermilk Bread
- Prep Time: 15 minutes
- Proofing Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 large loaf 1x
- Category: Bread Recipes
- Method: Easy baking
- Cuisine: Northern and Eastern Europe
Description
This rustic rye loaf comes out hearty and beautifully crusty. It’s the kind of bread that feels a bit old-school in the best way, and honestly, it smells incredible while baking.
Ingredients
- 6 cups Eureka Mill Pure Rye Flour, plus extra for dusting
- 2 tbsp sugar
- 3 to 3.25 tsp – 10 g instant yeast (1 sachet)
- 1 1/2 tsp salt
- 2 tbsp canola oil
- 2 cups buttermilk
- 1 cup warm water (not hot)
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Lightly grease a baking tray and sprinkle it with a bit of rye flour. Set aside.
- In a large mixing bowl, whisk together the 6 cups of rye flour, 2 tbsp of sugar, 10 g of instant yeast, and 1½ tsp of salt. Give it a proper mix so everything’s evenly distributed.
- Pour in the 2 cups of buttermilk, 1 cup warm water, and 2 tbsp canola oil.
- Stir with a wooden spoon until a sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 7 minutes.
- It won’t get super smooth like white dough, but it should come together and feel slightly elastic.
- Place the dough onto your prepared tray and shape it into a round or oval loaf.
- If it’s sticking, dust your hands lightly with flour.
- Lightly brush or smear a little water over the top, then make a few criss-cross slits with a sharp knife.
- Sprinkle a bit more rye flour over the top for that rustic look.
- Cover loosely with a lightly greased plastic bag or wrap.
- Let it rise in a warm spot for about 1 hour, or until roughly doubled in size.
- Bake at 400⁰F (200⁰C) for 20 minutes, then reduce the heat to 350⁰F (180⁰C) and bake for another 25 to 30 minutes.
- The bread is ready when it sounds hollow when tapped underneath.
- Let it cool on a rack before slicing. It’s tempting to cut in early, I know, but it slices much better once it’s cooled a bit.
Note:
Place a bowl of water on the last rung of the oven when preheating the oven to create a crispy crust. Bake the bread with the bowl of water for the entire time.
Notes
Created, prepared, tried, and tested Gail
Rustic Rye Buttermilk Bread brings a balance of texture and taste that feels timeless. It’s a rewarding bake without being complicated.
Rustic Rye Buttermilk Bread offers a rich, hearty flavour with a crisp exterior and a satisfying texture that holds up beautifully when sliced. It’s simple enough to make at home, yet delivers the kind of depth and character that makes each slice feel worth the effort.
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One to try for sure!
Frank, let me know what you think please. Always good to get feedback Thanks
Dude please!!! I’m so hungry!!!😍😍
Enjoy it
Everything was amazing!!!!!!
<3
Thanks for the compliments
Thanks for making me hungry😅
Happy to help in whatever way possible.
Hehe😅