Rye Batter Bread - cooking recipe

Ingredients

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

Preparation

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