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Batter Rye Bread
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
150 minutes
Homemade rye bread with a blend of flours, honey, and caraway seeds for a flavorful twist.
Ingredients:
  • 1.25 cups warm water (105 to115 degrees F/40 to 45 degrees C)
  • 2.5 teaspoons active dry yeast
  • 2 teaspoons honey
  • 1.75 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
Instructions:
  • In a large bowl, gently mix together warm water, yeast, and honey. Cover the bowl with a dry cloth and let it sit until the yeast is dissolved and foamy, approximately 5 minutes.
  • Combine 1 cup of all-purpose flour, rye flour, shortening, caraway seeds, and salt. Mix enthusiastically with a spoon for 2 minutes or use a low-speed electric mixer, ensuring to scrape the sides and bottom of the bowl regularly.
  • Mix whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and allow to rise in a cozy, draft-free spot until doubled in size, about 45 to 60 minutes.
  • Gently mix the batter with 25 strokes. Transfer it to a greased loaf pan, using a floured hand to even out the top. Cover and allow the dough to rise until it reaches the top of the pan, approximately 40 minutes.
  • Preheat your oven to 375 degrees F (190 degrees C).
  • Bake in the oven until the top turns golden brown, for about 45 to 50 minutes. Remove the loaf from the pan onto a work surface and lightly tap the bottom. If it sounds hollow, the bread is ready.

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