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Whole Wheat Batter Bread recipe

Batter yeast breads are stirred, not kneadedand placed directly in the baking pan to rise.

Recipe: Whole Wheat BatterBread

4 cups whole wheat flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 teaspoons salt
1 cup water
1 / 2 cup milk
1/3 cup honey
2 tablespoons butter or margarine

  • In large bowl, combine 2 cups whole wheatflour, undissolved yeast, and salt.
  • Heat water, milk, honey, and butter untilvery warm (120°F to 130°F / 50°C to 55°C). Addto flour mixture. Beat 2 minutes at medium speed of electricmixer, scraping bowl occasionally.
  • Add 1 / 2 cup flour; beat 2 minutes athigh speed.
  • Stir in remaining flour to make stiffbatter.
  • Place in greased 9 x 5-inch loaf pan.Cover; let rise in warm, draft-free place until doubled in size,about 1 hour.
  • Bake at 375°F (190°C) for 45 minutesor until done. Remove from pan; cool on wire rack.

    Makes 1 loaf.

    Nutrition Information Per Serving: Servingsize: 1 slice; 1 / 12 of recipe; serving weight: 3 ounces (85g); Calories 190; Total fat 3 g; Saturated fat 1.5 g; Cholesterol5 mg; Sodium 420 mg; Carbohydrates 38 g; Dietary fiber 5 g (1.7g / oz); Sugars 9 g; Protein 6 g

    Recipe provided courtesy of ACH Food Companies,Inc.

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