Quick Rye Bread

I wanted some bread to go with dinner the other night, but I just wasn't feeling all the prep work of making a yeasted bread. I thought this recipe for Rye bread posted on Cookie Madness might just fit my lazy attitude and carby craving. (Also, I bought this bag of rye flour back in May and have only used it once.)

I'm really unfamiliar with savory quick breads, and have only ever baked with Rye once before.  I was really interested as to how this loaf was going to turn out.

Mrblocko said he was surprised how light the texture was.  I can see why he might think the bread would be a bit rougher. The dough gets baked in a cake pan so it looks sort of like corn bread. Perhaps because of the shape, he was expecting the grittiness of corn bread. Or maybe he has just had some really dense and hearty rye breads.

I was surprised at how light the texture was too.  My bread has a tendency to be on the dense side.  Even though this bread doesn't get a lot of lift, it had a great crumb to it.  The bread even held up well after spending a few days in the fridge.  Sometimes bread will get super crumbly after a few days, but this leftover bread was fairly mess free when sliced and eaten.  I also noticed that it wasn't so dry that it HAD to have butter.  It was still really good on it's own.

I will make this bread again for sure, and not just to use up the remainder of my bag of Rye flour!

Mary's Quick Rye Bread a la Cookie Madness
1 cup all-purpose flour
1 cup rye flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 /2 teaspoon coarse sea salt
1 /4 cup salted, melted butter
2 large, beaten eggs
1 /4 cup honey
3 /4 cup full fat yogurt (I used fat free sour cream)

Preheat oven to 350F. Grease 8"cake pan. Combine flours, baking powder and soda, and salt in a small bowl. Blend butter, eggs, honey and yogurt/sour cream in a large bowl. Add the dry to the wet ingredients. Mix til just incorporated.  Press batter into cake pan. Bake 37-40 min, til pick comes out clean.