Rye Batter Bread Recipe
Ingredients
| Gelatin | 2 Teaspoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Honey | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Safflower oil | 1 Teaspoon | |
| Dry yeast | 4 Teaspoon | |
| Warm water | 3/4 Cup (16 tbs) | |
| Rye flour | 4 1/2 Cup (16 tbs) | |
| 1 tsp grated lemon rind | ||
Directions
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.
Blend well.
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.
Smooth top.
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.
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.
Blend well.
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.
Smooth top.
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.
Chef
