Batter Rye Bread

Name: Batter Rye Bread
Total time: 150
Yield: 8
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

Recipe by Bren from allrecipes.com

3 Hr. 30 Mins.

Ingredients

8 servings

•

1.25 cups warm water (105 to115 degrees F/40 to 45 degrees C)
•

2.5 teaspoons active dry yeast
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2 teaspoons honey
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1.75 cups all-purpose flour, divided
•

1 cup rye flour

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1 tablespoon shortening, melted
•

1 tablespoon caraway seeds, or to taste
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2 teaspoons salt
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1 cup whole wheat flour

Instructions

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.