Got 2 loaves baking right now...once I know they're not a bust I'll post the recipe LOL!
So far they look AWESOME!
So far they look AWESOME!
The bread you made is called a batter bread. This is a great way to start making bread - it is easier than kneading bread, and because the dough is soft, you are ensured of a light loaf.
This is a recipe for a rye batter bread, and I am sure that if you used whole wheat flour instead of the rye flour and omit the caraway, you'd end up with a nice whole wheat batter bread.
Rye Batter Bread
By duonyte on September 08, 2009
* Prep Time: 20 mins
* Total Time: 2 1/4 hrs
* Servings: 12
o 1 1/4 cups warm water, 100-110 deg. F
o 2 1/2 teaspoons active dry yeast
o 2 tablespoons honey
o 2 tablespoons butter or 2 tablespoons margarine, softened
o 1 1/2 teaspoons salt
o 2 cups all-purpose flour
o 1 cup rye flour
o 1 tablespoon caraway seeds
1. Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
2. Add the remaining water, honey, and butter.
3. Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
4. Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
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. Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
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.
© 2010 Food.com. All Rights Reserved. Rye Batter Bread Recipe - Food.com - 389169
So far, so good. It smells wonderful. It just came out of the oven, so too hot to eat, but I'll report back later. Good thing I'll be typing and not talking as I'll probably have a mouth full of bread.Huge success!!!!!!!
6 1/2 cups All-purpose flour
2 pk "Instant Dry Yeast"
3 cups Warm water
No kneading necessary on this one folks. Preheat oven 375 degrees. In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt Mix well. Add warm water (125 degrees or so) and shortening to flour mixture. Blend at low speed until moistened, beat 3 minutes at med. speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover and allow to rise in warm place until double. About 30 mins. Stir down batter. Spread in greased 9x5 or 8x4 bread pans. Cover and allow to rise until batter reaches tops of pans, (about 20-30 mins) Bake at 375 degrees for about 35-40 mins til golden brown. Remove from the pans and brush with butter. Allow to cool.
-I did everything in my KA mixer (nothing by hand LOL!)
-Once I got to the stage of gradually adding the remaining 3 cups of flour flour I noticed that I did not need all 3 cups and stopped after adding 2 cups...it really does look likeTHICK doughy batter.
-Poured batter into 2 9x5 loaf pans, let rise for 30 min. and yep it rose to the top of both pans.
-Baked for 35 minutes at listed temp (was CLEARLY golden brown and ready), popped out of pans beautifully to *cool* and brush with butter. **We only waited 15 minutes before slicing and it sliced very nicely!!
I may very well not bother trying other basic white bread recipes for a bit because this was soooooo easy and turned out PERFECT (light, fluffy, nice mild flavour etc).
I've been wondering that too! I'd love this recipe even more than I already do if it works!!!!!Since this calls for 2 pkts of yeast, I am going to try to cut the recipe in half. It's just me and I don't need 2 loaves of bread, and since this seems to be so easy, I can just make 1 loaf when I need it. Has anyone every cut this recipe in half? Do you think it will work if I just halve everything? I'm going to try this weekend, I'll report back! Thanks!
Or maybe you could make the full recipe and freeze 1 loaf? I'm craving homemade bread now :lip:Since this calls for 2 pkts of yeast, I am going to try to cut the recipe in half. It's just me and I don't need 2 loaves of bread, and since this seems to be so easy, I can just make 1 loaf when I need it. Has anyone every cut this recipe in half? Do you think it will work if I just halve everything? I'm going to try this weekend, I'll report back! Thanks!
The issue with whole wheat will be to get the balance of flour to liquid right. Whole wheat flour needs more liquid to hydrate fully - the bran layer just needs more water to soften. Adding gluten helps it rise more, because the sharp edges of the bran cut the gluten strands.Did anyone try making the whole wheat version? I would love to see if it worked without adding gluten!