Rye Batter Bread

• 1 package active dry yeast
• 1 12 cups warm water (110-115 degF)
• 1 teaspoon salt
• 14 teaspoon ascorbic acid, crystals (vitamin C) (optional)
• 2 12 cups unbleached flour, unsifted
• 2 -3 tablespoons butter or 2 -3 tablespoons bacon grease, softened,or melted and cooled
• 1 12 cups rye flour, unsifted
• 1 tablespoon caraway seed (optional)

1. Dissolve yeast in warm water, and allow to set until foamy, about 10 minutes.
2. Mix in remaining ingredients, and beat well until batter is smooth and elastic.
3. Pour batter into a well greased 2 pound coffee can or a 2 quart casserole, and let rise for 1 hour.
4. Bake in a preheated 350 degF oven for about 35-40 minutes or until loaf sounds hollow when tapped (190 degF internal temperature on an instant reading thermometer).

active dry yeast, water, salt, ascorbic, unbleached flour, butter, rye flour, caraway

Taken from www.food.com/recipe/rye-batter-bread-103256 (may not work)