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Old-World Rye Bread

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Looking for a recipe made using Gold Medal® Better for Bread™ flour and Betty Crocker® mashed potatoes? Then check out this rye bread - perfect for a German cuisine.

  • Prep Time 35 min
  • Total Time 3 hr 50 min
  • Servings 16

Ingredients

2
to 2 1/2 cups Gold Medal™ Better for Bread™ flour
1/3
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
2
tablespoons packed brown sugar
1
teaspoon salt
3/4
teaspoon caraway seed
1
package regular active or fast-acting dry yeast
1
cup buttermilk
1/2
cup water
2
tablespoons vegetable oil
1 1/2
cups rye flour
Cornmeal
Additional caraway seed, if desired

Directions

  • 1 In large bowl, mix 1 1/2 cups of the bread flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
  • 2 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • 3 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
  • 4 Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Info

The Quick Take:

  • Calories 130
  • Fat 2 1/2g
  • Saturated Fat 0g
  • Sodium 170mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
130
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.

For great yeast bread results, try Gold Medal® Better for Bread™ flour and Gold Medal® whole wheat flour.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 03/14/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
130
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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