Monday, June 25

Crusty Rye Buttermilk Bread



My fiance is an avid golfer, so it was great to get an afternoon to myself over the weekend while he was out playing eighteen holes. I spent the time listening to music, taking care of some chores, and making a bunch of food to last the rest of the week. This bread was first on my list but it took nearly no time to put together. It's made mostly of rye flour and contains no yeast, so it's good for you and requires no resting or tedious mixing and kneading. I couldn't resist cutting a piece when it was still hot, spreading it with a generous smear of herb-shallot butter and a sprinkle of large-flake sea salt. It's the type of indulgent eating I love to do when I'm home alone.


Crusty Rye Bread Boule:*
  • Sift together 2 1/3 c. rye flour,** 1 3/4 c. all-purpose flour, 1 3/4 tsp. baking soda, and 1 tsp. salt in a large bowl.
  • Create a well in the middle of the dry ingredients and pour in 2 c. buttermilk.
  • Stir until just combined, then turn out into a lightly floured surface.
  • Knead the bread together for about 30 seconds, or until it comes into a ball.***
  • Transfer bread onto a lightly floured baking sheet and brush with buttermilk.
  • Sprinkle a generous handful of flour over the top and score into eighths.****
  • Bake in a 400F oven for 30 minutes in the center rack, then transfer to the top rack of the oven and bake for another 20 minutes.
  • Let cool on a baking rack, then serve.

Serves eight
**I used Bob's Red Mill brand.
***If dough is sticky, add a little more flour.
****As if you're cutting a pie, but only score 1/2 way down.