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Rye Batter Bread

  Gelatin 2 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Buttermilk 1 Cup (16 tbs)
  Honey 1 Teaspoon
  Salt 1 Teaspoon
  Safflower oil 1 Teaspoon
  Dry yeast 4 Teaspoon
  Warm water 3⁄4 Cup (12 tbs)
  Rye flour 4 1⁄2 Cup (72 tbs)
  Grated lemon rind 1 Teaspoon

Stir gelatin into cold water.
Warm to dissolve.
Warm buttermilk, honey, salt, and oil to lukewarm.
(Overheating will cause buttermilk to separate.) In mixing bowl dissolve yeast in warm water; add milk mixture and gelatin to yeast.
Add 2 cups rye flour.
Beat about 2 minutes at medium speed in electric mixer, or beat vigorously by hand until batter is satiny.
Remove and clean beaters.
Add lemon rind and about 2 1/2 cups more rye flour to make a medium-stiff dough.
Blend well.
Cover and let rise about 45 minutes.
(Do not allow to over-rise.) Stir down the batter.
Scrape into well-greased 1 1/2-quart casserole.
Smooth top.
Let rise again 15-20 minutes.
(Again, do not allow to over-rise.) Bake at 375° 45-50 minutes.
Remove from oven.
Cool in casserole a few minutes, then turn out onto wire rack to finish cooling.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1723 Calories from Fat 143

% Daily Value*

Total Fat 17 g26%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1984.2 mg82.7%

Total Carbohydrates 340 g113.4%

Dietary Fiber 108.5 g433.9%

Sugars 9.1 g

Protein 91 g181.2%

Vitamin A 1.1% Vitamin C 10.9%

Calcium 29.5% Iron 185.3%

*Based on a 2000 Calorie diet

Rye Batter Bread Recipe