Orange Rye Batter Bread

 This week I tried orange rye batter bread.  This is a substitution variation of the master recipe that turned out exactly as I expected; a deep, rich flavor. If you are a fan of rye, then this bread is for you!

The new flavors were molasses, rye flour, and orange.  The orange flavor was added through zest and orange juice concentrate.  

SIDE NOTE: When zesting a citrus fruit, make sure to get only the colored part of the peel, the zest, and not the white part, the pith.  The pith has a bitter taste unlike the sweet citrus taste of the zest.

FUN FACT: In botanical terms, zest is called exocarp meaning the outmost layer.  Exocarp is full of flavedo which contains, among other things, the aromatic oils that give citrus fruits their great scent.

I’m not a huge fan of rye because of its distinct flavor.  I think of rye as something old men eat, probably because my grandpa loved rye bread for sandwiches.

FUN FACT: Rye is a cereal grain, closely related to barley and wheat.  It is higher in fiber content but lower in gluten than regular wheat flour. The color of rye, light, medium, of dark, depends how much bran has been left in the flour.

The orange in the bread adds a good flavor kick while the molasses adds depth. 

Overall, it was an interesting bread to make because it is not something I would normally have tried.  

Recipe:

Using the master recipe here

Substitute 1 cup rye flour for 1 cup all purpose flour

Substitute molasses for the brown sugar

Add zest of one large orange

Add 2 tbsp orange juice concentrate