You are here

Three Wheat Batter Bread

Magical.Palate's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄2 Cup (8 tbs) (About 110)
  Ground ginger 1⁄8 Teaspoon
  Honey 3 Tablespoon
  Canned evaporated milk 13 Ounce (1 Can)
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (15 votes)