Best 3 Batter Rye Bread Recipes

Rye bread, a classic European bread, is a delicious and versatile loaf that has been enjoyed for centuries. With its distinctive sour flavor and dense texture, rye bread is a hearty and flavorful addition to any meal. It is a good source of dietary fiber, vitamins, and minerals, and it can be used to make a variety of sandwiches, toast, and other dishes.

This article provides three tempting rye bread recipes that are sure to please even the most discerning palate. The first recipe is for a traditional German rye bread, made with rye flour, sourdough starter, and caraway seeds. The second recipe is for a Swedish rye bread, which is made with a blend of rye flour and wheat flour, and flavored with molasses and fennel seeds. The third recipe is for a Russian rye bread, which is made with a combination of rye flour and buckwheat flour, and flavored with honey and coriander seeds.

Each of these recipes includes detailed instructions and helpful tips to ensure that you can create a perfect loaf of rye bread every time. Whether you are a seasoned baker or a novice in the kitchen, you are sure to find a rye bread recipe in this article that you will love. So gather your ingredients, preheat your oven, and get ready to bake a delicious and nutritious loaf of rye bread today!

Check out the recipes below so you can choose the best recipe for yourself!

BATTER RYE BREAD

Batter Rye Bread image

Rye, whole wheat flour, and a few other pantry items are all that's needed to make this easy loaf of bread.

Provided by Bren

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 ¼ cups warm water (105 to115 degrees F/40 to 45 degrees C)
2 ½ teaspoons active dry yeast
2 teaspoons honey
1 ¾ 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

Steps:

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

Nutrition Facts : Calories 223.5 calories, Carbohydrate 44.4 g, Fat 2.5 g, Fiber 5 g, Protein 6.6 g, SaturatedFat 0.5 g, Sodium 584.9 mg, Sugar 1.8 g

BEER BATTER RYE BREAD

Beer Batter Rye Bread image

Beer and caraway seeds flavor this rye casserole bread. Good with ham or roasted meats, it's great for making sandwiches!

Provided by Olha7397

Categories Yeast Breads

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups bread flour
3/4 cup dark rye flour
1 tablespoon active dry yeast (1 package)
1 tablespoon caraway seed
1 teaspoon salt
1 (12 ounce) can beer or 1 1/2 cups water
2 tablespoons vegetable oil
2 tablespoons molasses

Steps:

Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
Great Whole Grain Breads B. Ojakangas.

Nutrition Facts : Calories 178.8, Fat 3.4, SaturatedFat 0.4, Sodium 236.8, Carbohydrate 30.7, Fiber 3.4, Sugar 2.4, Protein 4.7

RYE BATTER BREAD

Rye Batter Bread image

My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.

Provided by duonyte

Categories Yeast Breads

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups warm water, 100-110 deg. F
2 1/2 teaspoons active dry yeast
2 tablespoons honey
2 tablespoons butter or 2 tablespoons margarine, softened
1 1/2 teaspoons salt
2 cups all-purpose flour
1 cup rye flour
1 tablespoon caraway seed

Steps:

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

Tips:

Ensure all ingredients are at room temperature. This allows them to blend evenly, resulting in a smooth batter.
Use fresh rye flour for the best flavor and texture. If unavailable, substitute with all-purpose flour, but expect a denser loaf.
If the batter is too thick, add a little more buttermilk or water. Conversely, if it's too thin, add some more rye flour.
Let the batter rest for at least 30 minutes before baking. This allows the flavors to develop and the gluten to relax, resulting in a more tender loaf.
Bake the bread in a preheated oven. This creates an even crust and prevents the bread from drying out.
Use a loaf pan that is slightly larger than the amount of batter you have. This allows the bread to rise properly without overflowing the pan.
Cover the bread with foil halfway through baking to prevent the top from becoming too dark.
Let the bread cool completely before slicing and serving. This allows the flavors to fully develop and the bread to set properly.

Conclusion:

With its slightly sour flavor, dense crumb, and crispy crust, rye bread is a delicious and versatile bread that can be enjoyed on its own or used in a variety of dishes. Making rye bread at home may seem intimidating, but following these tips and the recipes provided in this article, you can easily create a delicious loaf that will impress your friends and family. So gather your ingredients, preheat your oven, and let's get baking!