Batter breads are simple to prepare because they aren't shaped, instead the dough is placed in a baking pan to rise and then baked. This recipe simplifies the process one step further by eliminating the floured board and sticky hands associated with kneading dough.

No-Knead Whole Wheat Molasses Bread

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 1/4 cups warm water, 105°F to 115°F (40°C ot 45°C)
2 cups whole wheat flour
2 tablespoons molasses
2 tablespoons vegetable shortening
2 teaspoons salt
1 cup all-purpose flour
1 teaspoon butter or margarine, melted

1. Dissolve yeast in warm water in a large bowl. Add whole wheat flour, molasses, shortening and salt. Beat on low speed, scraping bowl constantly, for 30 seconds.
2. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Add all-purpose flour, stirring until smooth. Scrape batter from sides of bowl. Cover and let rise in a warm place until almost double, 40 to 45 minutes.
3. Beat with a wooden spoon about 25 times. Smooth and pat into a greased loaf pan. Cover and let rise again until double, about 40 minutes.
4. Preheat oven to 375°F (190°C).
5. Place loaf in oven and bake for 45 to 50 minutes.
6. Brush top with butter; remove from pan and cool on a wire rack.

Makes 1 loaf.