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Rye Batter Bread Recipe

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This Rye Batter Bread requires no kneading. Just mix the ingredients, then turn the batter into a loaf pan to rise and bake. Then enjoy as sandwich bread or toast.

Ingredients:

1 1/4 cups warm water (100°F to 110°F) 
1 envelope 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 seeds

Directions:

Makes: 1 loaf

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 seeds 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.


Nutritional Information:
Per Serving:  
Serving size: 1 slice; 1/12 of recipe  
Serving weight: 2.2 ounces (62 g) Calories140; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 410 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.9 g/oz); Sugars 4 g; Protein 3 g

Source: Photo and recipe courtesy © ACH Foods. All Rights Reserved. 

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