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    You are in: Home / Recipes / Rye Batter Bread Recipe
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    Rye Batter Bread

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 17, 2009

      Finally! I made bread that didn't turn out to be a lead brick!! I followed the recipe almost as written. I baked for 37 minutes. The flavor is great and the texture is soft and a little chewy - just the way I like it. Thanks!!

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    • on October 30, 2013

      This was so good, I loved it! Left the seeds out due to personal preference. The center deflated somewhat, but that was my fault for covering it with unsprayed clear wrap during the one hour rise. It is what it is supposed to be, a hearty flavorful 'meaty' bread. It is humid where I live and think my flour was heavy and had to cut back on, slightly less than 1/2 cup, of white flour, as I was getting ready to roll up my sleeves and start kneeding. I waited 22 hours before cutting the bread, so the rye flour would absorb moisture from the bread and not become gummy when sliced. The wait was difficult. This morning, after the wait, I sliced the bread (it sliced beautifully) and made a simple smoked ham and swiss with dijon mustard, thats it. OMG I am in love with rye bread all over again. Thanks duonyte for suggesting your recipe in the bread challenge thread. And if anyone is timid about bread making, I can recommend that you go over to the bread forum, they are very helpful and so nice!

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    • on August 31, 2011

      We thoroughly enjoyed this very flavorful bread & will be making it again, without a doubt! Very much like breads my mom used to make! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits recipe tag]

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    • on December 28, 2009

      The flavor of this bread is good. I think it should have baked for a few more minutes as the center of the bread seemed a bit doughy. I have a new oven so it may be that the temperature is a bit off.Other than that the texture was fine. I expect rye bread to be somewhat dense. It's very easy to make. A definite keeper. Made for PRMR tag.

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    • on November 20, 2009

      Mine, unfortunately, did turn out to be a lead brick. I followed the recipe, but my "batter" was more like a thick, sticky dough. I felt as if I should knead it, but since this is a batter bread I didn't. Now I think I should have. It rose very little, and came out very thick and dense, with a texture more like fruitcake than anything else. There was no oven spring. It certainly wasn't softer than other breads. The flavor wasn't bad, but the texture was just awful. Sorry, but this one doesn't do it.

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    Nutritional Facts for Rye Batter Bread

    Serving Size: 1 (62 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 137.6
     
    Calories from Fat 21
    15%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 309.5 mg
    12%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.0 g
    12%
    Protein 3.5 g
    7%

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