Better Batter Rye Bread
Discover the magic of homemade bread with this 'Better Batter Rye Bread' recipe, a no-knead marvel perfect for seasoned bakers and beginners alike. Featuring the earthy richness of rye flour, a touch of molasses for subtle sweetness, and the optional spicy kick of caraway seeds, this loaf balances rustic charm with simplicity. The batter-style dough eliminates the hassle of kneading, making it an easy yet rewarding way to enjoy fresh-baked bread at home. With just 15 minutes of prep time, this recipe delivers a golden-brown loaf that's perfect for sandwiches or as a hearty side to soups and stews. Whether you're drawn in by the uniquely robust flavor or the effortless technique, this rye bread is sure to become your new favorite baking project!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Sugar
- 3 tablespoons Unsalted butter, melted
- 2 tablespoons Molasses
- 1.5 teaspoons Salt
- 1 teaspoon Caraway seeds (optional)
- 2 cups Rye flour
- 1.5 cups All-purpose flour
- 1 teaspoon Vegetable oil (for greasing pan)
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let sit for 5-7 minutes, or until the mixture becomes frothy.
Stir in the melted butter, molasses, salt, and optional caraway seeds.
Add the rye flour to the bowl and mix until fully combined. The mixture will form a thick batter.
Gradually add the all-purpose flour, half a cup at a time, until the batter is smooth but still loose. Do not knead; this is a batter bread.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rise in a warm place for 1 hour, or until it has doubled in size.
Preheat the oven to 375°F (190°C). Lightly grease a standard 9x5-inch loaf pan with vegetable oil.
Spoon the batter into the prepared loaf pan, smoothing the top with a spatula if necessary. Let the batter rise again for 20-30 minutes, or until it rises just above the rim of the pan.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 380.5 g | 138% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 57.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2123 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
