Rye Batter Bread

1
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.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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  • 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

How to Make Rye Batter Bread

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.

Printable Recipe Card

About Rye Batter Bread

Course/Dish: Other Breads




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