rye batter bread
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.
prep time
cook time
method
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yield
Ingredients
- 1 1/4 cups warm water (105-115 degrees).
- 1 package active dry yeast
- 2 tablespoons soft shortening
- 2 tablespoons dark brown sugar
- 2 teaspoons salt
- 1 tablespoon caraway seeds
- 1 cup sifted rye flour
- 2 cups sifted all-purpose flour
- 1 teaspoon soft butter or margarine
How To Make rye batter bread
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Step 1If possible check water temp. with a thermometer. Sprinkle yeast over water in large mixing bowl of electric mixer. Stirring until dissolved.
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Step 2Add shortening, sugar, salt caraway seed, 1/2 cup rye flour, and 1 cup all-purpose flour. at medium speed beat 2 minutes.
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Step 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.
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Step 4Grease 8x4x2 pan
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Step 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.
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Step 6Meanwhile preheat oven to 375F.
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Step 7Bake loaf 45-50 minutes, or until it sounds hollow when rapped with a knuckle. Remove from pan brush top with butter cool completely.
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Step 8Makes 1 loaf.
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