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1 1/2 cups buttermilk
2 tablespoons unsalted butter
1 tablespoon salt
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
2 cups rye flour
3 1/2 to 4 cups bread flour
Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each into a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375.
2 tablespoons unsalted butter
1 tablespoon salt
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
2 cups rye flour
3 1/2 to 4 cups bread flour
Heat buttermilk to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve yeast in the warm water with the sugar. Let stand for 5 minutes until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the bread flour a cup at a time, stirring after each addition. Knead dough until smooth. Put in a greased bowl, cover and let rise until double - about 2 hours. Punch down the dough and divide into 2 parts. Form each into a round loaf and place loaves into lightly greased 8-inch cake pans or on a large greased baking sheet. Cover and let rise until almost doubled in size about 1.2 hour. Bake 30 minutes at 375.
