Rye Batter Bread

Rye Batter Bread

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Easy Easy

Prep Time

0:10 0:10

Bake Time

30 minutes 30 minutes

Rest Time

20 minutes 20 minutes

Rise Time

1 hour 1 hour

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Ingredients

1-1/4 cups warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
2 tablespoons honey
2 tablespoons butter OR margarine, softened
2 teaspoons salt
2 cups all-purpose flour
1 cup rye flour
1 tablespoon caraway seed

Directions

Place 1/4 cup warm water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, butter, and salt. Slowly stir in 3/4 cup all-purpose flour and rye flour; blend well. Stir in remaining flour and caraway seed to make a stiff batter. Cover; let rest 20 minutes.
Stir batter down; turn into greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375^°F for 30 minutes or until done. Remove from pan; cool on wire rack.

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