Rye Batter Bread
My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.
- Ready In:
- 2hrs 10mins
- 1 1⁄4 cups warm water, 100-110 deg. F
- 2 1⁄2 teaspoons active dry yeast
- 2 tablespoons honey
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1 1⁄2 teaspoons salt
- 2 cups all-purpose flour
- 1 cup rye flour
- 1 tablespoon caraway seed
- Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
- Add the remaining water, honey, and butter.
- Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
- Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
- Stir down the batter and pour into a greased 9 x 5 loaf pan. Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
- Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
- Note: The batter should be stiff - like a kuchen or other cake batter. It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.
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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!Reply