Rye Batter Bread

Directions

1. 1
   Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
2. 2
   Add the remaining water, honey, and butter.
3. 3
   Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
4. 4
   Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
5. 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. 6
   Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
7. 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.