Orange Rye Batter Bread Recipe

Orange Rye Batter Bread picture


Main Ingredient


 Active dry yeast1⁄4 Ounce (1 Package)
 Warm water1⁄2 Cup (8 tbs) (About 110 Degree F)
 Ground ginger1⁄8 Teaspoon
 Sugar1 Tablespoon
 Light molasses3 Tablespoon
 Caraway seed1 Teaspoon
 Salt1 Teaspoon
 Grated orange peel1 Tablespoon
 Salad oil2 Tablespoon
 Evaporated milk13 Ounce (1 Large Can)
 Rye flour1 1⁄2 Cup (24 tbs), unsifted
 All purpose flour3 Cup (48 tbs), unsifted
 Butter/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2970 Calories from Fat 692

% Daily Value*

Total Fat 79 g121.5%

Saturated Fat 27.2 g135.8%

Trans Fat 0.5 g

Cholesterol 139.1 mg

Sodium 2366.9 mg98.6%

Total Carbohydrates 486 g162.1%

Dietary Fiber 49.8 g199%

Sugars 79.6 g

Protein 89 g178.8%

Vitamin A 26.7% Vitamin C 47.5%

Calcium 126.8% Iron 179.4%

*Based on a 2000 Calorie diet


In a large bowl, dissolve yeast in water; blend in ginger and sugar.
Let stand in a warm place until bubbly (about 15 minutes).
Stir in molasses, caraway seed, salt, orange peel, oil, and milk.
Add flours, 1 cup at a time, beating well after each addition until batter is smooth.
Batter will be very stiff, but too sticky to knead.
Spoon batter into a well-greased 2-pound coffee can, or divide in half and place in 2 well-greased 1-pound coffee cans.
Cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place just until batter pushes up against can lids (40 to 45 minutes for 1-pound cans, 55 to 60 minutes for a 2-pound can).
If frozen, follow rising directions given in Rich White Batter Bread recipe.
Bake in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for 2-pound can.
Brush tops lightly with butter.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.