Rye Batter Bread

Laura Daszynicz


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.

★★★★★ 1 vote


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
1 Tbsp
caraway seeds
1 c
sifted rye flour
2 c
sifted all-purpose flour
1 tsp
soft butter or margarine


1If possible check water temp. with a thermometer. Sprinkle yeast over water in large mixing bowl of electric mixer. Stirring until dissolved.
2Add shortening, sugar, salt caraway seed, 1/2 cup rye flour, and 1 cup all-purpose flour. at medium speed beat 2 minutes.
3Add 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.
4Grease 8x4x2 pan
5with 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.
6Meanwhile preheat oven to 375F.
7Bake loaf 45-50 minutes, or until it sounds hollow when rapped with a knuckle. Remove from pan brush top with butter cool completely.
8Makes 1 loaf.

About this Recipe

Course/Dish: Other Breads