Buttermilk-Rye Bread

Buttermilk-Rye Bread (Adapted from KAF Whole Grain Baking)

2 cups whole rye flour
1 cup bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
1/4 cup molasses
1 large egg
1 tablespoon fresh grated orange zest
1 tablespoon caraway seeds
4 tablespoons unsalted butter, melted

Preheat oven to 350

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In a medium bowl, whisk together buttermilk, molasses, egg and orange zest. Add this mixture into the dry ingredients and stir just until combined. Stir in the caraway seeds and melted butter.

Scoop batter into a 9 x 5" loaf pan lightly coated with nonstick spray. Bake until the top springs back when lightly touched in the center or a toothpick comes out clean when placed in the center - about 50-60 minutes.

Remove and set on a wire rack, leaving the bread in the pan, for 15 minutes. Carefully remove the bread from the pan and let sit on a wire rack to cool completely.

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