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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Caraway-Rye Batter Bread

Makes: 10 servings Yield: 1 loaf
Prep 20 mins Rise 50 mins Cool 2 hrs Bake 375° 25 mins
Caraway-Rye Batter Bread
  • 1 1/2  cups  all-purpose flour
  • 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  cup  rye flour
  •  Water (optional)
  •  Caraway seeds (optional)

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)
  • Servings Per Recipe 10,
  • cal. (kcal) 121,
  • Fat, total (g) 2,
  • chol. (mg) 24,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 4,
  • sodium (mg) 249,
  • Starch () 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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