Betty’s Buttermilk Rye Bread

5 from 1 reviews

Betty’s Buttermilk Rye Bread – Easy rye bread recipe for the bread machine or mixing by hand. Great texture and real rye bread flavor.


Units Scale
  • 1/2 cup buttermilk, warm (or milk kefir or sour milk)
  • 1 cup water, warm
  • 1 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1 tablespoon caraway seeds
  • 2 tablespoons butter, melted
  • 2 1/2 teaspoons active dry yeast (one envelope) or 2 teaspoons SAF-Instant Yeast
  • 2 cups bread flour (wheat)
  • 1 1/2 cups rye flour


  1. If using a bread machine, load ingredients in order listed and choose a setting that bakes in around 3 hours and 25 minutes.
  2. If mixing by hand or in a mixer, blend milk, water, sugar, salt, caraway seeds, butter and yeast. You may substitute milk kefir or sour milk or buttermilk powder and additional water for the buttermilk if needed. I usually use milk kefir because that’s what I have on hand.
  3. Mix until yeast and sugar are dissolved. Add flour cup by cup until a slightly sticky dough forms. Knead for six to eight minutes. Cover and let rise for 20 minutes. Punch down down dough. Let rise again until about double in size.
  4. Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread pan.
  5. Place in a warm location, cover with a flour sack towel/lint free kitchen towel and let rise until double.
  6. Bake at 350 degrees F for 25-30 minutes, until lightly browned.


  • Most of the time I double the recipe and make three medium loaves. The buttermilk keeps this recipe moist, never dry, and it makes a great sandwich bread.

Keywords: light rye, caraway, buttermilk, sandwich bread