Batter yeast breads are
stirred, not kneaded and placed directly in the baking pan to
rise.
Whole
Wheat Batter Bread
- 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 wheat flour, undissolved yeast, and salt.
- Heat water, milk, honey,
and butter until very warm (120°F to 130°F / 50°C to 55°C). 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 (190°C)
for 45 minutes or until done. Remove from pan; cool on wire rack.
Makes 1 loaf.
Nutrition Information Per
Serving: Serving size: 1 slice; 1 / 12 of recipe; serving weight:
3 ounces (85 g); Calories 190; Total fat 3 g; Saturated fat 1.5
g; Cholesterol 5 mg; Sodium 420 mg; Carbohydrates 38 g; Dietary
fiber 5 g (1.7 g / oz); Sugars 9 g; Protein 6 g
Recipe provided courtesy
of ACH Food Companies, Inc.
