Batter Rye Bread

Ingredients

• 1.25 cups warm water , 105 to115 degrees F/40 to 45 degrees C
• 2.5 teaspoons active dry yeast
• 2 teaspoons honey
• 1.75 cups all-purpose flour , divided
• 1 cup rye flour
• 1 tablespoon shortening , melted
• 1 tablespoon caraway seeds , or to taste
• 2 teaspoons salt
• 1 cup whole wheat flour

Instructions

1. 1

   Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.

2. 2

   Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.

3. 3

   Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.

4. 4

   Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.

5. 5

   Preheat the oven to 375 degrees F (190 degrees C).

6. 6

   Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.