Mafalda's Casserole Rye Bread

Mafalda's Casserole Rye Batter Bread

 

--l cup milk, scalded                                      

--2 pkg. dry yeast

--1 cup warm water

--2 tbsp. caraway seeds (optional)

--3 cups white flour

--2 cups rye flour

--1/4 cup brown sugar, packed

--2 tsp. salt

--1/4 cup butter, melted (or veg. oil)

  In the large bowl of electric mixer pour scalded milk over brown sugar, salt and butter; cool to lukewarm. Dissolve yeast in warm water; add to milk mixture. Add caraway seeds and about half of each flour.  Beat at medium speed until smooth---2 minutes. Add remaining flour and beat until well blended...1 and 1/2.  Cover bowl and let rise in warm place until doubled--about 1 hour.  Stir batter vigorously for 1/2 minute.  Turn into large bowl, greased 2 quart (or 2 smaller bowls with straight sides). Brush top with milk , and sprinkle with seeds, optional.  Let rise about 20 minutes, OR bake immediately in moderate oven===350 degrees for 45-50 minutes. Turn out on rack to cool.

  Donna's note:  "I skipped second (20 minute ) rising altogether with no difference in results. Remember....batter is sticky as heck,  hard stirring  and mixing at one point...very stiff.  I have much better time with spoon than with beaters.'    D."

Mafalda Michels