This Herbed Batter Bread is a rustic, no-knead loaf that combines the earthy depth of rye flour with the bright notes of fresh parsley, basil, chives, and thyme. Unlike traditional yeasted breads that require long fermentation, this batter bread rises quickly, making it perfect for weeknight dinners. The honey adds a subtle sweetness that balances the savory herbs, while the skim milk powder contributes to a tender crumb and golden crust. It’s incredibly easy to mix together and bakes into a dense, flavorful loaf that pairs beautifully with soups, stews, or a simple salad. Serve warm from the oven for the best texture and aroma.
Herbed Batter Bread
Description
This Herbed Batter Bread is a rustic, no-knead loaf that combines the earthy depth of rye flour with the bright notes of fresh parsley, basil, chives, and thyme. Unlike traditional yeasted breads that require long fermentation, this batter bread rises quickly, making it perfect for weeknight dinners. The honey adds a subtle sweetness that balances the savory herbs, while the skim milk powder contributes to a tender crumb and golden crust. ItâÂÂs incredibly easy to mix together and bakes into a dense, flavorful loaf that pairs beautifully with soups, stews, or a simple salad. Serve warm from the oven for the best texture and aroma.Directions
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In a small bowl, whisk together skim milk powder, 1 cup of lukewarm water, honey, and salt until the milk powder is fully dissolved and the mixture is smooth.
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In a large mixing bowl, place the remaining 1 cup of lukewarm water. Sprinkle the dry yeast over the top and let it sit for a few minutes until it dissolves and becomes foamy.
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Pour the milk mixture into the bowl with the dissolved yeast. Add the chopped parsley, dried basil, chives, oregano, thyme, and marjoram, then stir to combine.
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Add 2 cups of the rye flour to the wet mixture. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl frequently, or beat vigorously with a wooden spoon for about 200 strokes, until the batter looks smooth and satiny.
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Using a wooden spoon, stir in the remaining 2 1/2 cups of rye flour until just combined. The batter will be thick and sticky; scrape the batter down from the sides of the bowl.
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Cover the bowl with a clean kitchen towel and let it rise in a warm place (around 85°F) away from drafts for 45 to 50 minutes, or until the batter has lightened and doubled in size. Do not let it over-rise.
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Stir the batter down gently to deflate it. Oil a 1.5-quart casserole or soufflé dish well with some of the oil.
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Turn the sticky batter into the prepared dish. Flour your hands and gently pat the top of the loaf to smooth it out and shape it into a round loaf.
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Cover the loaf again and let it rise in a warm place for another 20 minutes.
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Preheat the oven to 375°F (190°C).
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Place the loaf in the preheated oven and bake for 45 to 50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
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Remove the bread from the oven and immediately brush the top lightly with the remaining oil.
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Let the bread cool in the dish for 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Sodium 370mg16%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
