Rye Batter Bread

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This recipe can help you introduce more whole grains to your meal!





1 loaf

Prep Time

10 minutes

Rest Time

20 minutes

Rise Time

1 hour

Bake Time

30 minutes


  • 1-1/4 cups warm water (100° to 110°F)
  • 1 (2-1/4 tsp.) 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.