Batterway Rye Bread
Yield: 2 loaves
- 1 to 2 TBSP caraway
- 5 cups bread flour
- 1 TBSP salt
- 2 cups rye flour
- ¼ cup shortening, soft
- 2¾ cups water
- 4½ tsp Red Star Active Dry Yeast
- ¼ cup dark syrup or molasses
- Have water at 110°-115°F and all other ingredients at room temperature.
- Measure the first four ingredients into a bowl; blend and set aside. Pour the warm water into a mixing bowl and add the yeast; stir to dissolve. Let stand 3-5 minutes. Add the syrup, shortening and ½ the flour mixture. Beat 2 minutes with a hand mixer on medium speed or by hand until smooth. STOP MIXER. Add the remaining flour mixture and beat again with a spoon until smooth..1 to 1½ 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 4½ x 8½-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 ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.