Whole Wheat Batter Bread

Whole Wheat Batter Bread

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Easy Easy

Prep Time

0:15 0:15

Bake Time

45 to 50 minutes 45 to 50 minutes

Rise Time

45 to 60 minutes 45 to 60 minutes

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Ingredients

4 cups whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
2 teaspoons salt
1-1/2 cups water
1/4 cup milk
1/4 cup honey
3 tablespoons butter OR margarine
1/2 cup wheat bran

Directions

Combine 2 cups whole wheat flour, undissolved yeast and salt in a large bowl. 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 and wheat bran; 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 45 to 60 minutes.
Bake in preheated 375^°F oven for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.
Recipe Note: Wheat germ may be substituted for wheat bran; add an additional 1/2 cup whole wheat flour.

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