We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.

Martha Stewart Living, June 2002


Recipe Summary

Makes 1 ten-to twelve-inch round loaf


Ingredient Checklist


Instructions Checklist
  • In a large mixing bowl, combine yeast and the warm water; let stand until yeast is dissolved and bubbles form on the surface, about 5 minutes.

  • Heat buttermilk in a small saucepan over medium heat until it is warm to the touch, and add to yeast mixture. Using a wooden spoon, gradually stir 3 cups flour into yeast mixture until it is combined but mixture is still soupy. Cover with a kitchen towel; let stand in a warm place 8 to 12 hours.

  • Add 1 cup flour to mixture, and let stand, covered, 12 hours more.

  • Add 5 cups flour and the salt, and stir until mixture just comes together. Turn out onto a well-floured work surface, and knead 5 minutes, adding more flour as necessary; the dough will be very sticky. Place in a lightly oiled bowl, and cover with plastic wrap. Let rise until it is doubled, about 2 hours.

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and lightly dust parchment with flour. Using floured hands, punch down dough and turn out onto a lightly floured work surface. Form into a large round loaf. Place on prepared baking sheet, and cover with a damp kitchen towel; let rise until dough is doubled and beginning to crack on the surface, 45 to 60 minutes.

  • Bake until loaf is nicely golden and makes a hollow sound when tapped on the bottom, about 60 minutes. Transfer to a wire rack to cool before serving.

Cook's Notes

This bread will stay fresh for several days when stored in a bread box or an airtight container at room temperature. We made it with dry yeast to cut down on the preparation time, but if you like, you can substitute the yeast with two cups Rye Sourdough Starter. Omit the first step, combine buttermilk with starter, and proceed.