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Batterway Rye Bread

5
Average: 5 (1 vote)
This recipe makes 2 loaves
Ingredients
Caraway1 to 2 TBSP
Bread Flour5 cups
Salt1 TBSP
Rye flour2 cups
Shortening, soft1/4 cup
Water2+3/4 cups
Active Dry Yeast4+1/2 tsp
Dark syrup or molasses1/4 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 ½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile, grease two 5x9-inch OR 4 ½ x 8 ½ -inch loaf pans.

Beat down raised batter 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) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; 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.

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