Homemade buttermilk rye bread with rosemary

You guys, this bread is soooo good! I actually slightly regret making it because I want to eat all of it.

I used the buttermilk that I had left over from the butter I made last week, but you can use regular buttermilk. It really makes the bread soft and delicious.

Ingredients:

• 1 packet of yeast
• 1 tsp sugar
• 1.5 cups warm buttermilk
• 1/2 cup warm water
• 1/3 cup honey
• 1 tsp salt
• 3/4 teaspoon baking soda
• 2 cups all purpose flour
• 2 cups of rye flour
• 1/4 cup butter melted and cooled down
• 1/2 tsp of rosemary

Instructions:

1. In a medium sized bowl mix the yeast, sugar, and warm water.
2. Set aside for 5 minutes or until foamy. If it doesn’t foam that means the yeast is dead and you need to start over
3. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture.
4. Add 3 cups of all purpose flour and mix until smooth. Use a mixer for this if you can
5. Pour in the butter until it is totally mixed into the batter.
6. Add the rye flour, one cup at a time, keeping mixer on low speed.
7. Once the dough pulls from the sides of the bowl take it out it from the bowl and place on a lightly floured surface. Knead until it’s elastic
8. Place in bowl, cover with towel or plastic wrap and leave it alone and let it rise for 1.5 hour
9. Split the dough into 2 loaves. Place into greased loaf pans and cover again. Allow to rise for 45-55 minutes or until the tops of the breads reach the top of the bread pans
10. Brush the tops of the loaves with butter and sprinkle with a bit of rosemary
11. Preheat oven to 400F.
12. Bake for 15 minutes. Take out and spray with some water. This will crisp the tops a bit. Bake another 15 minutes.
13. Remove loaves from oven and brush with a bit melted butter.
14. Allow to cool in pans for 10 minutes
15. Enjoy!