- 1 to 2 TBSP Caraway
- 5 cups Bread Flour
- 1 TBSP Salt
- 2 cups Rye flour
- ¼ cup Shortening, soft
- 2+3/4 cups Water
- 4+1/2 tsp 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 5 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the syrup and ½ the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1 ½ 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 4 ½ x 8 ½ -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.