Three Wheat Batter Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Ground ginger||1⁄8 Teaspoon|
|Evaporated milk||13 Ounce (1 Large Can)|
|Salad oil||2 Tablespoon|
|All-purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
|Whole wheat flour||1 1⁄4 Cup (20 tbs), unsifted|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Cracked wheat||1⁄4 Cup (4 tbs)|
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place until bubbly (about 20 minutes).
Stir in remaining honey, milk, salt, and oil.
Stir together all-purpose flour, whole wheat flour, wheat germ, and cracked wheat; add to liquid ingredients, 1 cup at a time, beating after each addition until well blended.
Spoon batter evenly into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place until lids pop off (about 55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans).
If frozen, follow rising directions given for Rich White Batter Bread.
Bake, uncovered, in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can, or until bread sounds hollow when tapped.
Let cool in cans on racks for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.