Whole Wheat Batter Bread Recipes

WHOLE WHEAT BEER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
• Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

WHOLE WHEAT BATTER BREAD

Steps:

• In large bowl, combine 2 cups whole wheat flour, undissolved yeast, and salt.
• Heat water, milk, honey, and butter until very warm (120* to 130*F).
• Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1 / 2 cup flour; beat 2 minutes at high speed.
• Stir in remaining flour to make stiff batter.
• 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 for 45 minutes or until done.
• Remove from pan; cool on wire rack.

WHOLE WHEAT BATTER BREAD

Steps:

• 2 EMPTY 28 oz cans, well rinsed, dried, and greased well, labels removed for baking loaves.
• Combine water, honey, oil and evaporated milk. Stir together flours, salt, and instant yeast. Add dry ingredients 1 cup at a time to liquid, beating well with a large spoon after each addition. Divide dough evenly between the two greased cans. Cover each can with greased plastic wrap. Let rise in warm place approximately 1 to 1/2 hours until dough rises above lip of can. Remove plastic wrap when risen, and bake in 350 oven 50-60 minutes, until loaf sounds hollow when tapped. Let cool in cans on rack 10 minutes. With a sharp knife, loosen the crust around the edge of the can, and slide each loaf out of can, cooling on rack.

WHOLE WHEAT BATTER BREAD

Steps:

• This recipe is for 2 loaves of bread.
• If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half.
• Wheat germ and soya flour may be omitted.
• Put flour in oven to warm, at lowest heat.
• In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water.
• Add honey to yeast.
• Coat loaf pans well with margarine and flour.
• Add oil, 2-1/2 cups warm water, and 2T salt yeast.
• Add about 4c flour mixture and beat at medium speed for 2 minutes.
• Gradually add more flour, beating well.
• Dough should be sticky - if runny, add more flour.
• Put in pans, smoothing top and making sure dough is pushed into corners.
• Cover with hot, wet towel and let rise in warm place.
• Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan.
• When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 minutes.
• Remove from pan immediately and cool on rack.

CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
• In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
• Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.