You guys, this bread is soooo good! I actually slightly regret making it because I want to eat all of it.
I used the buttermilk that I had left over from the butter I made last week, but you can use regular buttermilk. It really makes the bread soft and delicious.
- 1 packet of yeast
- 1 tsp sugar
- 1.5 cups warm buttermilk
- 1/2 cup warm water
- 1/3 cup honey
- 1 tsp salt
- 3/4 teaspoon baking soda
- 2 cups all purpose flour
- 2 cups of rye flour
- 1/4 cup butter melted and cooled down
- 1/2 tsp of rosemary
- In a medium sized bowl mix the yeast, sugar, and warm water.
- Set aside for 5 minutes or until foamy. If it doesn’t foam that means the yeast is dead and you need to start over
- Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
- Add 3 cups of all purpose flour and mix until smooth. Use a mixer for this if you can
- Pour in the butter until it is totally mixed into the batter.
- Add the rye flour, one cup at a time, keeping mixer on low speed.
- Once the dough pulls from the sides of the bowl take it out it from the bowl and place on a lightly floured surface. Knead until it’s elastic
- Place in bowl, cover with towel or plastic wrap and leave it alone and let it rise for 1.5 hour
- Split the dough into 2 loaves. Place into greased loaf pans and cover again. Allow to rise for 45-55 minutes or until the tops of the breads reach the top of the bread pans
- Brush the tops of the loaves with butter and sprinkle with a bit of rosemary
- Preheat oven to 400F.
- Bake for 15 minutes. Take out and spray with some water. This will crisp the tops a bit. Bake another 15 minutes.
- Remove loaves from oven and brush with a bit melted butter.
- Allow to cool in pans for 10 minutes