Rye Batter Bread
Discover the earthy charm of homemade Rye Batter Bread, a no-knead delight that combines the robust flavor of rye flour with the subtle sweetness of molasses. This easy-to-make bread features a soft, moist crumb and a rustic, golden crust that’s perfect for both beginners and seasoned bakers. A sprinkle of optional caraway seeds adds a hint of aromatic spice, making it a classic pairing for soups, stews, or your favorite sandwich toppings. With a quick preparation time and no kneading required, this recipe lets the natural fermentation process take center stage, delivering a loaf that’s as simple to create as it is satisfying to savor. Perfect for anyone looking to bring the heartiness of homemade rye bread to their table, one delicious slice at a time!
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Recipe Information
Ingredients
- 240 ml Warm water
- 7 g Active dry yeast
- 30 ml Molasses
- 5 g Salt
- 5 g Caraway seeds (optional)
- 180 g Rye flour
- 120 g All-purpose flour
- 5 g Butter (for greasing pan)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5 minutes, or until the yeast is dissolved and begins to foam.
Stir in the molasses, salt, and caraway seeds (if using) until well combined.
Add the rye flour to the bowl and mix with a wooden spoon until a thick batter forms.
Gradually add the all-purpose flour, stirring until a sticky and shaggy dough forms. The dough should be too wet to knead but thick enough to hold its shape.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free location for 45 minutes to 1 hour, or until doubled in size.
Grease a standard loaf pan with butter. Pour the sticky dough into the pan and spread it evenly with a spatula.
Cover the pan loosely with the kitchen towel and allow the dough to rise again for another 20-30 minutes, or until it reaches the top of the pan.
While the dough is rising, preheat your oven to 190°C (375°F).
Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 32.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1708 mg | 36% | |
*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.
