Light Rye Bread
Cook time: 
Total time: 
Serves: 2 loaves
  • 2 pkgs active dry yeast
  • 1 cup rye flour
  • 5 cups all-purpose flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp salt
  • ¼ cup brown sugar
  • ¼ cup solid vegetable shortening
  • 2 cups very warm water (120°-130°F)
  1. In large mixing bowl combine yeast, rye flour, 1 cup all-purpose flour, Buttermilk Blend, salt, sugar and shortening.
  2. Add warm water to flour mixture.
  3. Blend at low speed until moistened; beat 3 minutes at medium speed.
  4. By hand, gradually stir in enough of remaining all-purpose flour to make a soft dough.
  5. Turn out on lightly-floured board and knead until smooth and elastic (8 to 10 minutes).
  6. Place in greased bowl, turning to grease all sides.
  7. Cover; let rise in warm place, free from drafts, until double in bulk (about 1 hour).
  8. Punch down.
  9. Divide dough into two parts; mold into balls.
  10. Allow to rest, covered with inverted bowl 10 minutes.
  11. Shape into loaves.
  12. Place in two greased 8-inch pans or two 9-inch pans.
  13. Let rise until doubled (about 1 hour).
  14. Bake in preheated 400°F oven for 25 to 30 minutes, or until brown and loaves sound hollow when tapped.
  15. Remove from pans and cool on racks.
Nutrition Information
Calories: 113 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 20g Sugar: 2g Sodium: 10mg Fiber: 1g Protein: 3g Cholesterol: 2mg
Recipe by SacoFoods at