The Ultimate No-Yeast Rye Quick Bread: Mary’s Easy & Versatile Recipe
This past week has been an absolute whirlwind, one of those truly crazy, non-stop periods where even finding a moment for self-care, like brushing my teeth, felt like a luxury. Posting a meticulously crafted cookie recipe seemed utterly impossible. In the midst of this beautiful chaos, I reached out to my wonderful friend, Mary, the creative mind behind the fantastic blog Chew The Fat. If you haven’t explored her site, you’re missing out on some truly engaging content, including her renowned breakfast cereal personality tests, which are as insightful as they are entertaining. Knowing her knack for delicious and approachable recipes, I asked if she would be willing to share one of her culinary gems here on Cookie Madness. To my delight, she readily agreed!
So, instead of a recipe from my own kitchen this time, I am thrilled to present a delightful creation from Mary. And rest assured, this isn’t just a placeholder; I am genuinely excited to try this recipe myself. It sounds absolutely perfect – a quick bread that promises to be an ideal accompaniment to a comforting bowl of soup or a canvas for richly flavored butter. It’s a testament to the power of friendship and the joy of shared culinary passion.
A Journey to Rediscover Rye: Mary’s Culinary Evolution
From Mary…
Rye bread, oh how our paths have crossed once more! For many, many years, I harbored a deep-seated resentment towards you. You see, my mother, bless her heart, had a rather unique approach to cuisine. Her culinary philosophy was, shall we say, ahead of its time, or perhaps just… refreshingly different. I would often use the fact that she insisted on making my peanut butter sandwiches on rye bread as my primary example of her having ‘no clue’ about proper food. While it’s true she might microwave a London broil or prepare a chicken soup that consisted solely of boiled chicken, a single carrot, and a head of celery (spices were, apparently, an exotic foreign concept), she was undeniably a visionary in her disdain for the overly processed, sugary white bread that dominated supermarket shelves.
The only kind of bread she would ever allow in our household was rye. And oh, how I longed for what my friends enjoyed! Almost as much as the brightly packaged Hostess snack cakes that filled their lunchboxes, I yearned for a classic peanut butter and jelly sandwich made on soft, squishy, undeniably *gummy* Wonder Bread. I didn’t just want to eat it; I wanted to experience the pure joy of making those little sandwich balls, just like all the other girls did at lunchtime. It was more about the ritual and the belonging, the social cachet of a white bread sandwich, than the taste itself – a small act of rebellion against the wholesome, but to my young palate, utterly unexciting rye.
From Childhood Disdain to Adult Delight: The Healthy Appeal of Rye Flour
For many years into my adulthood, once I had the freedom to make my own lunch choices, I staunchly refused to eat rye bread. It carried too many childhood memories of what I perceived as blandness and restriction. However, as my palate matured and my interest in nutrition grew, I’ve since discovered that rye is, in fact, a remarkably healthy grain. Rich in fiber, essential vitamins, and vital minerals, it offers a distinct, earthy, and nutty flavor that I’ve truly grown to appreciate. My tastes have evolved, and what was once a source of culinary consternation is now a source of quiet satisfaction and healthy enjoyment.
This particular rye bread recipe is incredibly easy – so much so that it reminds me of that old commercial for Easy Spirit high heels: “Looks like a pump! Feels like a sneaker!” This bread is much the same: it “Looks like a yeast bread! Bakes up like a quick bread!” The true magic here is that you get all the wonderful texture, a lovely slightly dense crumb, and the inviting appearance of a traditional yeast bread without any of the time-consuming kneading, multiple rising cycles, or the need to activate yeast. It’s truly a game-changer for anyone who loves homemade bread but doesn’t have hours to spare, making it perfect for busy weeknights or impromptu gatherings.
The Perfect Companion: Versatility for Any Occasion and Palate
With big events like Super Bowl parties looming (a sensitive topic for some regions, but here in New Jersey, we’re still basking in the glow of our Giants, so I’m savoring every moment!), this rye quick bread is an absolutely fantastic and incredibly easy option to prepare. You can effortlessly cut it into elegant wedges or small squares, arranging them beautifully on a serving tray alongside an assortment of nuts, gourmet cheeses, and flavorful dips. Imagine a creamy hummus, a robust sharp cheddar, a tangy goat cheese, or a smoky onion dip perfectly complemented by the subtle sweetness and hearty texture of this bread. Its robust yet balanced flavor stands up beautifully to a variety of accompaniments, making it an instant crowd-pleaser and a sophisticated addition to any charcuterie board.
But its versatility extends far beyond party snacks. This bread is equally wonderful for everyday enjoyment. You can slice it across the middle, much like a cake layer, to create unique and delicious sandwich bases. Picture a hearty turkey and Swiss, a rich roast beef, or a vibrant veggie and cream cheese combination, all nestled between two slices of this flavorful rye. It also makes an excellent toast for breakfast, especially when slathered with butter and jam, a satisfying side with your favorite hearty stew or chili, or simply enjoyed on its own with a smear of good butter and a sprinkle of sea salt.
The bread itself boasts a delightful, slightly sweet, honey-like taste, making it surprisingly kid-friendly. This gentle sweetness helps temper the characteristic earthiness of rye, making it palatable even for picky eaters who might typically shy away from whole-grain breads. And in a rather poignant tribute to my mother – and to truly come full circle in my culinary journey – I absolutely had to try this quick bread with peanut butter once again. And I have to say, with a good deal of humble pie and a grateful nod to Mom, she was absolutely right all along. Peanut butter and rye really is quite wonderful, a truly delightful combination of flavors and textures that I now appreciate with a mature and much more adventurous palate.
Recipe
Mary’s Rye Quick Bread
Cookie Madness
Pin Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup rye flour
- 2 teaspoons baking powder
- ½ 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 Fage
Instructions
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Preheat the oven to 350F. Grease an 8 inch cake pan with butter.
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Sift the flours, baking powder and soda, and salt together.
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Blend the butter, eggs, honey and yogurt in another bowl. Slowly spoon in the dry mixture. Mix until just incorporated.
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Press batter into the cake pan. Bake for approximately 37-40 minutes, until a toothpick can be extracted ‘clean.’
We hope you enjoy Mary’s fantastic Rye Quick Bread as much as we know we will! It’s a truly wonderful addition to any baker’s repertoire, whether you’re a seasoned pro or just starting your journey with homemade breads. Give it a try, and perhaps you too will find a newfound appreciation for the humble, yet incredibly versatile and delicious, rye.
Happy Baking!