Batter Rye Bread recipe

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Ingredients

1 ¼ cups warm water (105 to115 degrees F/40 to 45 degrees C)
2 ½ teaspoons active dry yeast
2 teaspoons honey
1 ¾ cups all-purpose flour, divided
1 cup rye flour
1 tablespoon shortening, melted
1 tablespoon caraway seeds, or to taste
2 teaspoons salt
1 cup whole wheat flour

Nutrition Info

223.5 calories
carbohydrate: 44.4 g
cholesterol: : -
fat: 2.5 g
fiber: 5 g
protein: 6.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 584.9 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine warm water, yeast, and honey in a large bowl, stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.

  2. Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.

  3. Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.

  4. Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C).

  6. Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

Recipe Yield

1 loaf

Recipe Note

Rye, whole wheat flour, and a few other pantry items are all that's needed to make this easy loaf of bread.

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