Batter Rye Bread
Description
Rye, all-purpose, and whole wheat flours come together with a touch of sweet honey and caraway seeds in this easy, homemade rye bread loaf.
Ingredients
•
1 1/4 cups warm water (105 to115 degrees F/40 to 45 degrees C)
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2 1/2 teaspoons active dry yeast
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2 teaspoons honey
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1 3/4 cups all-purpose flour, divided
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1 cup rye flour
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1 tablespoon shortening, melted
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1 tablespoon caraway seeds, or to taste
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2 teaspoons salt
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1 cup whole wheat flour
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.