BUTTER MILK RYE from Bread Machine Magic P. 59.
While we love the Dilly Deli Rye recipe from this book and make it often, this one seemed different enough to warrant trying. It calls for buttermilk, butter, and brown sugar as enrichments.
My modifications included increasing the caraway seeds from 1 t. to 2 tablespoons, using 1 ½ t. instant yeast as opposed to 2 t. active dry yeast, and adding ½ t. KAF rye flavor enhancer. No other changes.
While I like the Dilly Deli version mentioned above for lox and deli-style sandwiches, this one is a bit sweeter, with nice tang and plenty of rye flavor. I can see it making an awesome breakfast sandwich with bacon and egg. Nice rise. Nice aroma. Nice crumb. Will make again.
Here’s the recipe for a 1-lb. loaf as written:
7/8 to 1 c. buttermilk
1 t. granulated salt
1 T. salted butter
1 ½ T. dark brown sugar
2 c. bread flour < — I calculated 240 g.
1/3 c. rye flour < — I calculated 38 g.
1 t. caraway seeds < — I use 2 T.
2 t. active dry yeast < — I use 1 1/2 t. instant yeast
