Rye Batter Bread

Name: Rye Batter Bread
Ingredients: 1 package active dry yeast; 1 12 cups warm water (110-115 degF); 1 teaspoon salt; 14 teaspoon ascorbic acid, crystals (vitamin C) (optional); 2 12 cups unbleached flour, unsifted; 2 -3 tablespoons butter or 2 -3 tablespoons bacon grease, softened,or melted and cooled; 1 12 cups rye flour, unsifted; 1 tablespoon caraway seed (optional)

8 ingredients

4 steps

Ingredients

1 package active dry yeast
1 12 cups warm water (110-115 degF)
1 teaspoon salt
14 teaspoon ascorbic acid, crystals (vitamin C) (optional)
2 12 cups unbleached flour, unsifted
2 -3 tablespoons butter or 2 -3 tablespoons bacon grease, softened,or melted and cooled
1 12 cups rye flour, unsifted
1 tablespoon caraway seed (optional)

Directions

1

Dissolve yeast in warm water, and allow to set until foamy, about 10 minutes.
2

Mix in remaining ingredients, and beat well until batter is smooth and elastic.
3

Pour batter into a well greased 2 pound coffee can or a 2 quart casserole, and let rise for 1 hour.
4

Bake in a preheated 350 degF oven for about 35-40 minutes or until loaf sounds hollow when tapped (190 degF internal temperature on an instant reading thermometer).