Food recipes
Rye Batter Bread
Rye Batter Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry honey butter, without salt salt, table wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, un...
Rye Batter Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
Add the remaining water, honey, and butter.
Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter.
Cover and let rest 20 minutes.
Stir down the batter and pour into a greased 9 x 5 loaf pan.
Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
Bake in a 350 deg oven for 30 to 40 minutes or until done.
Turn out and cool on a wire rack.
Note: The batter should be stiff - like a kuchen or other cake batter.
It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
Add the remaining water, honey, and butter.
Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter.
Cover and let rest 20 minutes.
Stir down the batter and pour into a greased 9 x 5 loaf pan.
Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
Bake in a 350 deg oven for 30 to 40 minutes or until done.
Turn out and cool on a wire rack.
Note: The batter should be stiff - like a kuchen or other cake batter.
It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.