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Loading...| 2 2/3 cups bread flour | |
| 1 1/4 cups whole wheat flour | |
| 1 1/2 cups rye flour | |
| 3/4 teaspoon salt | |
| 2 1/2 teaspoons dry yeast | |
| 8 ounces warm water | |
| 7 ounces buttermilk |
| 1. | In a large bowl, mix together the bread flour, whole wheat flour, rye flour, and salt. |
| 2. | In a separate bowl, dissolve the dry yeast in warm water and let it rest for 5 minutes. |
| 3. | Add the buttermilk to the yeast mixture and mix well. |
| 4. | Pour the wet ingredients into the bowl with the dry ingredients and mix until a dough forms. |
| 5. | Knead the dough for 10 minutes, then place it in a lightly oiled bowl and let it rise for 1 hour. |
| 6. | Preheat your oven to 425°F. |
| 7. | Place the dough on a baking sheet and bake for 30-35 minutes. |
| 8. | Let it cool before slicing and serving. |
This bread has a dense and hearty texture, perfect for pairing with soups and stews.
It has a long shelf life and can be frozen for later use.
The dough requires a longer rising time compared to other bread recipes.
It can be difficult to find rye flour at some grocery stores.
This bread is high in fiber from the mix of flours used.
It can provide sustained energy throughout the day and keep you feeling full.
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