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Batterway Rye Bread
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INGREDIENTS
This recipe makes 2 loaves
| Caraway | 1 to 2 TBSP |
| Bread Flour | 5 cups |
| Salt | 1 TBSP |
| Rye flour | 2 cups |
| Shortening, soft | 1/4 cup |
| Water | 2+3/4 cups |
| Active Dry Yeast | 4+1/2 tsp |
| Dark syrup or molasses | 1/4 cup |
DIRECTIONS
Have water at 110°-115°F and all other ingredients at room temperature.
Measure the first 5 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the syrup and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease two 5- x 9-inch OR 4-1/2 x 8-1/2 - inch loaf pans.
Beat down raised battter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise only until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans...about 30 minutes. Bake 40 to 50 minutes or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on rack. Brush with water for chewy crusts.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.