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Whole Wheat Batter Bread

No kneading is necessary to make this wholesome wheat bread.

Whole Wheat Batter Bread

Whole Wheat Batter Bread

difficulty

Easy

Yield

1 loaf

Prep Time

0:15

Bake Time

45 to 50 minutes

Rise Time

45 to 60 minutes

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  • difficulty

    Easy

  • Yield

    1 loaf

  • Prep Time

    0:15

  • Bake Time

    45 to 50 minutes

  • Rise Time

    45 to 60 minutes

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

  1. 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.
  2. Bake in preheated 375°F oven for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.
  3. Recipe Note: Wheat germ may be substituted for wheat bran; add an additional 1/2 cup whole wheat flour.
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Whole Wheat Batter Bread

  • Difficulty: Easy
  • Yield: 1 loaf
  • Prep Time: 0:15
  • Bake Time: 45 to 50 minutes
  • Rise Time: 45 to 60 minutes

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.