BATTERWAY RYE BREAD

2 1/2 cups warm water (110-115 degrees F)
2 pkgs. Red Star Active Dry Yeast
4 tbsp. brown sugar, packed in cup
1 tbsp. salt
2 cups sifted rye flour
5 cups sifted all-purpose flour
4 tbsp. soft vegetable shortening
1 to 2 tbsp. caraway seeds

Pour the warm water into a mixing bowl and add the yeast. Let stand a few minutes. Stir to dissolve. Add about half the dry ingredients, shortening, and the caraway seeds.

Start the Mixer on medium speed, or beat by hand. Beat 2 minutes, or until smooth. Beating in this recipe takes the place of kneading. Stop Mixer. Add the rest of the dry ingredients. Blend in with spoon until batter is smooth again - 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover bowl. Let rise in warm place until doubled — about 30 minutes.

Meanwhile grease two 4 1/2 x 8 1/2 x 2 3/4-inch or 9 x 5 x 3-inch loaf pans, or 24 large muffin cups.

Stir down batter by beating 20 to 25 strokes. This is a thick, somewhat sticky batter. Put into the pans. Batter will fill pans 1/3 to 1/2 full. Let rise in warm place until edges of batter reach tops of pans - about 30 minutes.

Make 3 slashes on tops of loaves 1/2-inch deep, or make one slash on top of each roll just before baking.

Bake bread in preheated quick moderate oven (375 degrees F) 40 to 50 minutes, or until well browned on sides and tops. Bake rolls in preheated moderately hot oven (400 degrees F) 15 to 20 minutes. Remove bread or rolls from pans and cool on racks.

Makes 2 loaves or 2 dozen rolls
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated