Rye Batter Bread

• 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

1. Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
2. Add the remaining water, honey, and butter.
3. Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
4. Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter. Cover and let rest 20 minutes.
5. 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.
6. Bake in a 350 deg oven for 30 to 40 minutes or until done. Turn out and cool on a wire rack.
7. 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.

warm water, active dry yeast, honey, butter, salt, flour, rye flour, caraway seed

Taken from www.food.com/recipe/rye-batter-bread-389169 (may not work)