Rye Batter Bread

Subject: Rye Batter Bread Sat Nov 08, 2008 2:27 am

Rye Batter Bread

1-1/4 cups warm water (105 to 115F)

1 pkg active dry yeast

2 tbsp soft shortening

2 tbsp dark brown sugar

2 tsp salt

1 tbsp caraway seed

1 cup sifted rye flour

2 cups sifted all purpose flour

1 tsp soft butter or margarine

Sprinkle yeast over water in large bowl of electric miser, stirring until dissolved

Add shortening, sugar, salt, caraway seed, 1/2 cup rye flour and 1 cup all purpose flour, at medium speed, beat 2 minutes

Add remaining flours; beat 1-1/2 minutes, guiding batter into beater with rubber spatula

Cover with towel, let rise in warm place (85F) free from drafts, until double in bulk about 30 minutes

Grease an 8x4x2 inch pan

With wooden spoon, beat batter 25 vigorous strokes

Spread evenly in prepared pan using a buttered spatula to smooth top

Cover with towel, let rise in warm place (85F) free from drafts, until double in bulk, about 40 minutes

Meanwhile, preheat oven to 375F

Bake loaf 45 to 50 minutes, or until it sounds hollow when rapped with knuckle

Remove from pan to sire rack

Brush top with butter cool completely

Makes 1 loaf

Subject: Re: Rye Batter Bread Sat Nov 08, 2008 2:27 am

Rye Bread with Caraway

4 cups rye flour

2 cups wheat flour

1 cake compressed yeast

1 tablespoon salt

1 teaspoon sugar

1 cup riced potatoes

1 pint water drained from potatoes

1 teaspoon caraway seed

Dissolve yeast in 1/4 cup of lukewarm potato water, add sugar and place with rest of hot potato water and milk in a mixing bowl.

Stir in the salt, flours and caraway seed.

Knead well on floured board. Return to bowl, cover and allow to rise in a warm place.

Form into loaves, place in floured pans and allowed ro rise further.

When size has almost doubled, bake in a hot oven (375F) for one hour or more.

From Chicago Evening American Cookbook 1932

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