BATTER RYE BREAD

Batter Rye Bread image

Provided by Bren

Time 2h30m

Yield 8

Number Of Ingredients 9

1 ¼ cups warm water (105 to115 degrees F/40 to 45 degrees C)
2 ½ teaspoons active dry yeast
2 teaspoons honey
1 ¾ 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

Steps:

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.
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.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
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.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 44.4 g, Fat 2.5 g, Fiber 5 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 584.9 mg, Sugar 1.8 g