Buttermilk-Rye Bread

Here's a slice of Buttermilk-Rye Bread with 

Savory Baked Tofu, Sautéed Broccoli, 

Root Vegetable Hash Browns and Tomato Slices

Yield: One 9X5-inch loaf, 16 servings

Recipe from King Arthur Flour Whole Grain Baking

Husband-Tested in Alice’s Kitchen

Nicely balanced between sweet and savory, this easy-to-make loaf goes well with soft cheese or a simple coating of butter.  The orange zest and caraway go well with the rye taste.  Go ahead and make two loaves, one for now and one to freeze for later.

2 cups whole rye flour

1 cup unbleached bread flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1¾ cups buttermilk

¼ cup molasses

1 large egg

1 Tablespoon grated orange zest

1 Tablespoon caraway seeds

4 Tablespoons unsalted butter, melted

Preheat the oven to 350 F.  Grease a 9” X 5” loaf pan.

Whisk together the flours, baking powder, baking soda and salt in a large mixing bowl.

In another bowl, whisk together the buttermilk, molasses, egg and orange zest.  Pour the wet ingredients into the dry, and stir quickly and lightly until the batter is evenly moistened.  Stir in the caraway seeds and melted butter.

Pour the batter into the prepared pan.  Bake until a cake tester inserted in the center comes out clean, 55 minutes to 1 hour.

Remove the bread from the oven and place it on a rack to cool for 15 minutes.  After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn’t’ sticking, turn it out of the pan, and place it on the rack to finish cooling completely before slicing.

Nutrition Information per Serving (1 slice):  16 g whole grains, 144 calories, 4 g fat, 5 g protein, 19 g complex carbohydrates, 4 g sugar, 4 g dietary fiber, 22 mg cholesterol, 297 mg sodium, 201 mg potassium, 37RE vitamin A, 1 mg vitamin C, 2 mg iron, 95 mg calcium, 201 mg phosphorus.