Caraway-Rye Batter Bread

Caraway-Rye Batter Bread Enlarge Image
Makes:
10 servings
Yields:
1 loaf
Prep:
20 mins
Rise:
50 mins
Cool:
2 hrs
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Caraway-Rye Batter Bread

Ingredients
1 1/2
1
tablespoon sugar
1
package active dry yeast
2
teaspoons caraway seeds
1
teaspoon salt
1/2
teaspoon dried dill
3/4
cup warm water (120 degrees F to 130 degrees F)
1
egg, lightly beaten
1
tablespoon butter, melted
3/4
 
Water (optional)
 
Caraway seeds (optional)

Directions

  1. Grease a 1-quart casserole or an 8x 1 1/2-inch round baking pan; set aside. In a large bowl stir together 1 cup of the all-purpose flour, the sugar, yeast, the 2 teaspoons caraway seeds, the salt, and dill. Add the the 3/4 cup warm water, the egg, and butter.
  2. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the rye flour and the remaining all-purpose flour (batter will be stiff).
  3. Spoon batter into the prepared casserole, spreading to edge. Cover and let rise in a warm place until double in size (50 to 60 minutes). If desired, lightly brush top of loaf with additional water and sprinkle with additional caraway seeds.
  4. Preheat oven to 375 degrees F. Bake about 25 minutes or until bread is golden brown and sounds hollow when lightly tapped. Immediately remove bread from pan. Cool on a wire rack.

Nutrition Facts

(Caraway-Rye Batter Bread)
    Per serving:
  • 121 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 24 mg chol.,
  • 249 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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