Rye Batter Bread

1. 1

   Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.

2. 2

   Add the remaining water, honey, and butter.

3. 3

   Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.

4. 4

   Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.

5. 5

   Stir down the batter and pour into a greased 9 x 5 loaf pan. Cover and let stand in a warm, draft-free place until doubled, about 1 hour.

6. 6

   Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.

7. 7

   Note: The batter should be stiff - like a kuchen or other cake batter. It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.

* Per serving · 4 servings · Values may vary.

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