Three Wheat Batter Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110)|
|Ground ginger||1⁄8 Teaspoon|
|Canned evaporated milk||13 Ounce (1 Can)|
|Salad oil||2 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Cracked wheat||1⁄4 Cup (4 tbs)|
Thoroughly grease two 1 -pound coffee cans and their plastic lids, or one 2-pound coffee can and its lid.
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place (80°) until bubbly (about 15 minutes).
Stir in the remaining 2 tablespoons honey, along with milk, salt, and oil.
In another bowl, 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 greased cans; cover with lids.
Let rise in a warm place (80°) until lids pop off (55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans).
Bake, uncovered, in a 350° oven for about 45 minutes (about 60 minutes for a 2-pound can) or until bread sounds hollow when tapped.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread out onto rack in an upright position, and let cool completely.