Rye Batter Bread
Makes 1 loaf
1-1 / 4 cups warm water (100o to 110oF)
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.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.2 ounces (62 g)
Calories140; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 410 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 4 g; Protein 3 g