Batter Rye Bread

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



Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 5

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

Step: 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.


Per Serving: 224 calories; protein 6.6g; carbohydrates 44.4g; fat 2.5g; sodium 584.9mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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