|Start to Finish:||3½-4 hours|
|Hands-on Time:||20-25 minutes|
|Yield:||Two 2¾ lb./1.250 kg loaves|
Of all the different kinds of rye breads I’ve made and tasted, the coarse dark ones have always been among my favorites for their rustic mouthfeel and intense rye flavors. This buttermilk rye, which comes from northern Germany, has the added attraction of very short prep time, meaning that I can start a loaf at breakfast and have it for dinner.