Rye Batter Bread Recipe # 458

Yield: 1 loaf

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
1-1/4 cups warm water (100° to 110°F) 
1 envelope Fleischmann's® Active Dry Yeast 
2 tablespoons honey 
2 tablespoons butter OR margarine, softened 
2 teaspoons salt 
2 cups all-purpose flour 
1 cup rye flour 
1 tablespoon caraway seed

Place 1/4 cup warm water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, butter, and salt. Slowly stir in 3/4 cup all-purpose flour and rye flour; blend well. Stir in remaining flour and caraway seed to make a stiff batter. Cover; let rest 20 minutes.

Stir batter down; turn into greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 30 minutes or until done. Remove from pan; cool on wire rack.

Nutritional Information:
Per Serving:
Serving size: 1 slice; (about 1/13 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 130; Total fat 2.5 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 380 mg; Carbohydrates 24 g;
Dietary fiber 2 g (0.9 g/oz); Sugars 3 g; Protein 3 g





Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.