Casserole Batter Rye Bread
I made my first loaf of bread for 2017. My mother has made Casserole Batter Rye Bread for years, and I've made it successfully before, so it seemed like a reasonable place to start.
The dough rose, and the bread came out great. I posted a photo over on FB, and my dad's cousin asked for the recipe. Here it is.
Casserole Batter Rye Bread
1 cup milk + 2 tsp
1 cup water, moderately warm to the touch
2 packages active dry yeast
3 tablespoons sugar, divided
2 tablespoons additional sugar
1 teaspoon salt
1 teaspoon caraway seed plus more for decoration
1 ½ tablespoons vegetable oil (not olive)
1 ½ cups unsifted rye flour
3 cups all-purpose or bread flour
[1] Microwave milk on high 1 ½ minutes or until bubbles appear around edges.
[2] Combine water, yeast and 1 tbsp sugar. Stir, then let set until foamy, about 5 to 7 minutes.
[3] Pour milk into large bowl and add 2 tbsp sugar, salt, 1 tsp caraway seeds and oil. Stir well.
[4] Add rye flour to milk mixture and stir well.
[5] Add water-yeast mixture to milk mixture and stir well.
[6] Add all-purpose (or bread) flour to milk mixture and stir until evenly distributed throughout the dough.
[7] Cover bowl with plastic wrap and put in a warm place to rise until doubled.
[8] Preheat oven to 400 degrees F.
[9] Stir down batter and then stir vigorously for about ½ minute.
[10] Turn into well greased or sprayed 1 ½ quart casserole (8 inch round cake pan works good) and sprinkle with additional caraway seed. Sprinkle 2 tsp milk over top; this will help form a very thick dark crust. If you'd rather not have that crust, you skip this.
[11] Bake about 50 minutes to 1 hour or until done (use cake tester or skewer, done when it comes out clean).
[12] Turn out on to wire rack to cool. Let cool at least 30 minutes otherwise will be somewhat adventuresome to cut.
Mom suggests cutting it in half first, then putting the put cut side down on cutting board and slice it into pieces.
The dough rose, and the bread came out great. I posted a photo over on FB, and my dad's cousin asked for the recipe. Here it is.
Casserole Batter Rye Bread
1 cup milk + 2 tsp
1 cup water, moderately warm to the touch
2 packages active dry yeast
3 tablespoons sugar, divided
2 tablespoons additional sugar
1 teaspoon salt
1 teaspoon caraway seed plus more for decoration
1 ½ tablespoons vegetable oil (not olive)
1 ½ cups unsifted rye flour
3 cups all-purpose or bread flour
[1] Microwave milk on high 1 ½ minutes or until bubbles appear around edges.
[2] Combine water, yeast and 1 tbsp sugar. Stir, then let set until foamy, about 5 to 7 minutes.
[3] Pour milk into large bowl and add 2 tbsp sugar, salt, 1 tsp caraway seeds and oil. Stir well.
[4] Add rye flour to milk mixture and stir well.
[5] Add water-yeast mixture to milk mixture and stir well.
[6] Add all-purpose (or bread) flour to milk mixture and stir until evenly distributed throughout the dough.
[7] Cover bowl with plastic wrap and put in a warm place to rise until doubled.
[8] Preheat oven to 400 degrees F.
[9] Stir down batter and then stir vigorously for about ½ minute.
[10] Turn into well greased or sprayed 1 ½ quart casserole (8 inch round cake pan works good) and sprinkle with additional caraway seed. Sprinkle 2 tsp milk over top; this will help form a very thick dark crust. If you'd rather not have that crust, you skip this.
[11] Bake about 50 minutes to 1 hour or until done (use cake tester or skewer, done when it comes out clean).
[12] Turn out on to wire rack to cool. Let cool at least 30 minutes otherwise will be somewhat adventuresome to cut.
Mom suggests cutting it in half first, then putting the put cut side down on cutting board and slice it into pieces.