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This bread I started to cook and I like the process and the tasty result. It doesn’t take much time and sources. Before the oven gets heat, the loaf is ready for baking. The flavour of the fresh-baked bread is like fresh nuts. It is a really good replacement for the shop bread. I can easily keep it for two weeks in the bread container and it always keeps me happy with Ukrainian Borscht

Ray Bread


Rye bread without yeast

Rye bread without yeast


Ingredients for 1 loaf of 600 g:
• 1 cup buttermilk
• 1 tbsp. vegetable oil
• ½ tsp. salt
• ½ tsp. sugar
• ½ tsp. soda
• 1 cup rye flour
• 1 cup white flour, unbleached, sifted


1. Preheat the oven to 360°F (180°C)
2. Take the 2 L bowl and add 1 cup of buttermilk, ½ teaspoon of salt, ½ teaspoon of sugar, ½ teaspoon of soda, 1 tablespoon of vegetable oil and mix well.
3. Add 1 cup of white flour and 1 cup of ray flour and mix with a fork till the dough absorb all liquid. The dough should be sticky and soft.
4. Powder the place on the table with flour and form the bread loaf
5. Place the bread loaf on the preheated to 360°F (180°C) oven pan (I used to have the silicone mat for baking) and bake it for 30-40 min.

Nutrition Facts

Amount Per Serving = 100 g

Calories 197.1
Total Fat 2.6 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.1 g
Cholesterol 1.6 mg
Sodium 43.8 mg
Potassium 107.3 mg
Total Carbohydrate 35.8 g
Dietary Fiber 1.1 g
Sugars 2.8 g
Protein 6.8 g

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