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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
2. Add the remaining water, honey, and butter.
3. Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
4. Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
5. 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.
6. Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
7. 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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