Batter Rye Bread

Rye, all-purpose, and whole wheat flours come together with a touch of sweet honey and caraway seeds in this easy, homemade rye bread loaf.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 224 Calories

Ingredients

• 2 teaspoons salt
• 1 cup whole wheat flour
• 1 cup rye flour
• 2 ½ teaspoons active dry yeast
• 2 teaspoons honey
• 1 tablespoon shortening, melted
• 1 ¾ cups all-purpose flour, divided
• 1 ¼ cups warm water (105 to115 degrees F/40 to 45 degrees C)
• 1 tablespoon caraway seeds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.