You’ll love this bread machine recipe for sour milk rye bread. It’s moist and tastes a little like sourdough bread because of the sour milk.

Last Updated on March 13, 2024 – Originally posted on November 13, 2017

This variant of the sour milk bread recipe was suggested to me by a reader, NoMercy. I tried it out, and it’s a winner!

The bread is moist and tastes a little like sourdough bread because of the sour milk. It doesn’t have a rye flavor, but it has a subtle heartiness that’s great for sandwiches.

Sour Milk

This recipe calls for sour milk. Don’t have sour milk? No worries!

This recipe tastes great if you use milk that isn’t sour.

However, if you have the time, you can make sour milk. Just add one tablespoon of vinegar to one cup of room-temperature milk. (You can use either white vinegar or apple cider vinegar.) Then stir and wait about 5 minutes.

So in this case, I added 1.5 tablespoons of vinegar to 1.5 cups of room-temperature milk. I gave it a good stir. In five minutes, I stirred it again. Then I removed 1.5 tablespoons of the sour milk mixture, so I had 1.5 cups of liquid.

Type of Milk

I’ve used 2% and whole milk when making this recipe. I suspect that fat-free milk will work fine too.

However, the more fat in the milk, the better the rise.

Milk Fat and Bread Rise

This Sour Milk Rye Bread Recipe, is a variant of my Sour Milk Bread Recipe. For years I made that recipe using 2% milk. It worked great.

I started wondering if the type of milk might make a difference in the bread’s rise. So I did an experiment.

These loaves of bread were both made with the quick cycle and rapid rise yeast. The only difference is that the loaf on the left was made with 2% milk and the loaf on the right was made with whole milk.

Here’s another look at the two loaves of bread. The loaf in the front (#1) contains 2% milk. The loaf in the back (it’s #4 but the flag got cut off in the photo) was made with whole milk.

The result of the experiment is the discovery that you get a slightly better rise with whole milk.

Rye Flour

A Field of Rye

This recipe contains some rye flour.

Rye is a cereal grain that contains a good amount of fiber. The Man of the House doesn’t enjoy whole wheat bread, however, he likes rye bread. So rye bread is a good choice for us in terms of nutrition.

You can use either dark or light rye flour in this recipe.

Making Sour Milk Rye Bread

This makes a two-pound loaf of bread. Use the basic setting with medium crust.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my bread machine, as with many others, you add the liquid first.

Make sure you check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If it’s too dry, add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.

Sour Milk Rye Bread Recipe

Again, this makes a two-pound loaf of bread. Use the basic setting with medium crust.

1 ½ cups sour milk (Regular milk will work fine too.)
3 cups bread flour
1 cup light rye flour or dark rye flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons olive oil
1 ¾ teaspoons active dry yeast

See below for metric measurements, as well as nutrition information, for this bread machine recipe for sour milk rye bread.

Sour Milk Rye Bread

You’ll love this bread machine recipe for sour milk rye bread. It’s moist and tastes a little like sourdough bread because of the sour milk. It doesn’t have a rye flavor, but it has a subtle heartiness. The bread has a good texture that makes it a natural for sandwiches.

5 from 2 votes

Print Pin Rate

Course: Bread Machine Recipes

Cuisine: American

Keyword: rye, sour milk

Yield: 14 slices per two-pound loaf of bread

Calories: 166kcal

Recommended Equipment

Bread Machine

Bread Knife

2 Cup Measuring Cup

Ingredients

1 ½ cups (354.9 ml) sour milk Regular (not soured) milk works fine too
3 cups (375 g) bread flour
1 cup (102 g) light rye flour Dark rye flour works fine too
1 ¼ teaspoon (1.2 teaspoon) salt
4 Tablespoons (3.9 Tablespoons) sugar
1 ½ Tablespoons (1.5 Tablespoons) olive oil
1 ¾ teaspoons (1.7 teaspoons) active dry yeast

Instructions

This makes a two-pound loaf of bread. Use the basic setting with medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my bread machine, as with many others, you add the liquid first.
Make sure you check on the dough after five or ten minutes of kneading. Open the bread machine and look at the dough. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.

Notes

This makes a two-pound loaf of bread. Use the basic setting with medium crust.

You can make sour milk by adding one tablespoon of vinegar to one cup of room-temperature milk. (You can use either white vinegar or apple cider vinegar.) Then stir and wait about 5 minutes.

This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.