Rye Batter Bread
|Cold water||1⁄4 Cup (4 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|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.
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.
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.