Craving a sandwich on homemade rye, but not feeling quite up to the challenge of yeast bak- ing? This bread is for you! I invented a slightly sweeter version of this bread for our Whole Grain Baking cookbook. That one uses a tablespoon of orange zest for the onion powder I have here, and double the molasses, for a darker, sweeter loaf. In this version, I’ve put a more savory slant on the formula, making it a good companion for cheese and cold cuts, or for breakfast next to your eggs. The recipe goes together in a trice; all you need to do is be ready when it greets you, warm and fragrant from the oven.—S.R. quick buttermilk rye whole-grain
2 cups ( 7 1/2 ounces) whole rye (pumpernickel) flour
1 cup ( 4 1/4 ounces) King arthur unbleached bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon onion powder
1 teaspoon salt
1 3/4 cups ( 14 ounces) buttermilk
2 tablespoons (1 1/2 ounces) molasses
1 large egg
1 tablespoon caraway seeds
1/4 cup (1/2 stick, 2 ounces) unsalted
Preheat the oven to 350°F. Grease a 8 1/2" x 4" loaf pan.
Whisk together the flours, baking powder, baking soda,
onion powder, and salt in a large mixing bowl. In another
bowl, whisk together the buttermilk, molasses, and egg.
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 put it
on a rack in the pan for 15 minutes. After 15
minutes, run a table knife around the edges of
the pan to free it up and turn the loaf out of the pan. Cool
completely on the rack before slicing. Yield: 16 slices.
nutrition information per serving (57g): 131 calories, 13g whole grains, 4g protein, 20g carbohydrates, 4g fat, 2g fiber, 2g saturated fat, 0g trans fat, 21mg cholesterol,
306mg sodium, 3g sugars, 1mg vitamin C, 1mg iron, 99mg calcium. Weight Watchers pointsplus®: 3 points.