Rye Batter Bread

Laura Daszynicz

By
@Dazzy

This recipe came out of a new cookbook find. McCall's Home-Baked Breads. This book was published in 1972. It is a very easy bread to make. I like the no knead idea.


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Ingredients

1 1/4 c
warm water (105-115 degrees).
1 pkg
active dry yeast
2 Tbsp
soft shortening
2 Tbsp
dark brown sugar
2 tsp
salt
1 Tbsp
caraway seeds
1 c
sifted rye flour
2 c
sifted all-purpose flour
1 tsp
soft butter or margarine

Directions Step-By-Step

1
If possible check water temp. with a thermometer. Sprinkle yeast over water in large mixing bowl of electric mixer. Stirring until dissolved.
2
Add shortening, sugar, salt caraway seed, 1/2 cup rye flour, and 1 cup all-purpose flour. at medium speed beat 2 minutes.
3
Add remaining flours; beat 1 1/2 minutes, guiding batter into beater with rubber spatula. Cover with towel and let rise in warm place away from drafts, rise til doubled in bulk. about 30 minutes.
4
Grease 8x4x2 pan
5
with wooden spoon, beat batter 25 strokes. Spread evenly in prepared pan, using a buttered spatula smooth top. Cover with towel till doubled in bulk. About 40 minutes.
6
Meanwhile preheat oven to 375F.
7
Bake loaf 45-50 minutes, or until it sounds hollow when rapped with a knuckle. Remove from pan brush top with butter cool completely.
8
Makes 1 loaf.

About this Recipe

Course/Dish: Other Breads