This bread is perhaps one of the easiest yeast breads I have ever made. You do not need any special knowledge or equipment, it requires only a few special ingredients, and comes together quickly, with just one short rise. I clipped this from the Detroit Free Press probably 30 years ago, and lost if for quite a while before rediscovering it this year. Here you go, @ronott1 !
Batter Pepper Rye Bread
This bread is prepared in a mixing bowl. It is a great sandwich bread; be careful, if you use the full amount of pepper, it is very peppery!
2 5x9" or 4 ½ x 8 ½” bread pans (or 2 qt casserole dish if you like for 1 loaf). Butter pans, and for easier removal of bread lightly sprinkle with cornmeal.
375 degree oven
Makes 2 loaves (single loaf amounts in parenthesis)
Ingredients
Dry ingredients – mix together and set aside
Bread flour 5c (2 ½)
Rye flour 2c (1c)
Salt 1t (1/2t)
Ground Pepper 2t (1t)
Melted butter ¼ c (1 ½ T)
Water 2 3/4c (1c plus 4T + 1 t) at 110-115 degrees
Yeast 4 ½ t /2 packs (2t/1 pk)
Maple Syrup or Honey or Molasses 1/4c (1 1/2T)
Sprinkle yeast in warm water and proof for 3-5 minutes.
Add sugar and half of the dry ingredients; mix in a stand mixer (or use a hand one) on Low until just mixed together, then beat for 2 minutes on Medium.
Add butter and remaining flour; beat with a spoon until smooth (1 ½ to 2 minutes) - batter will be stiff.
Place in a buttered bowl, then flip over. Cover and let rise until doubled in size (around 30 minutes).
Gently roll the edges under and shape into a loaf; then place in loaf pan, or drop into the casserole bowl.
Bake for 40-50 minutes. Remove bread from pan and let cool completely on a rack before slicing.
Optional: You can add 2T (1T) Caraway seeds to the dry ingredients
Ingredients
Mix ingredients as directed using a stand or hand mixer. My supervisor is inspecting the equipment.
The batter will be quite stiff
Place in a buttered bowl to rise
Before:
And after:
Prepare baking dish by buttering, then sprinkling with a little Cornmeal
Fold sides of dough ball under and gently form into a loaf. You can slash the top with a sharp knife to help it rise.
Then bake at 375. Check after 40 minutes by rapping on the top of the loaf; if it sounds hollow, the loaf is done
Place on a rack to cool. Butter the top of the loaf if desired
Cool completely before slicing. This bread has a somewhat moist, dense but light texture
Batter Pepper Rye Bread
This bread is prepared in a mixing bowl. It is a great sandwich bread; be careful, if you use the full amount of pepper, it is very peppery!
2 5x9" or 4 ½ x 8 ½” bread pans (or 2 qt casserole dish if you like for 1 loaf). Butter pans, and for easier removal of bread lightly sprinkle with cornmeal.
375 degree oven
Makes 2 loaves (single loaf amounts in parenthesis)
Ingredients
Dry ingredients – mix together and set aside
Bread flour 5c (2 ½)
Rye flour 2c (1c)
Salt 1t (1/2t)
Ground Pepper 2t (1t)
Melted butter ¼ c (1 ½ T)
Water 2 3/4c (1c plus 4T + 1 t) at 110-115 degrees
Yeast 4 ½ t /2 packs (2t/1 pk)
Maple Syrup or Honey or Molasses 1/4c (1 1/2T)
Sprinkle yeast in warm water and proof for 3-5 minutes.
Add sugar and half of the dry ingredients; mix in a stand mixer (or use a hand one) on Low until just mixed together, then beat for 2 minutes on Medium.
Add butter and remaining flour; beat with a spoon until smooth (1 ½ to 2 minutes) - batter will be stiff.
Place in a buttered bowl, then flip over. Cover and let rise until doubled in size (around 30 minutes).
Gently roll the edges under and shape into a loaf; then place in loaf pan, or drop into the casserole bowl.
Bake for 40-50 minutes. Remove bread from pan and let cool completely on a rack before slicing.
Optional: You can add 2T (1T) Caraway seeds to the dry ingredients
Ingredients
Mix ingredients as directed using a stand or hand mixer. My supervisor is inspecting the equipment.
The batter will be quite stiff
Place in a buttered bowl to rise
Before:
And after:
Prepare baking dish by buttering, then sprinkling with a little Cornmeal
Fold sides of dough ball under and gently form into a loaf. You can slash the top with a sharp knife to help it rise.
Then bake at 375. Check after 40 minutes by rapping on the top of the loaf; if it sounds hollow, the loaf is done
Place on a rack to cool. Butter the top of the loaf if desired
Cool completely before slicing. This bread has a somewhat moist, dense but light texture
