Honey Wheat Batter Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Wheat germ||2 Tablespoon|
|Whole wheat||1 Cup (16 tbs)|
Dissolve yeast in warm water in large bowl.
Add all-purpose flour, 1 cup whole wheat flour, the wheat germ, honey, shortening and salt.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining whole wheat flour until smooth, 1 to 1 1/2 minutes.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 45 minutes.
Stir down batter by beating about 25 strokes.
Spread evenly in greased loaf pan, 9x5x3 inches.
(Batter will be sticky.) Smooth top of loaf by patting into shape with floured hands.
Let rise until batter is about 1 inch below top of pan, about 30 minutes.
Heat oven to 375Â°.
Bake until loaf is brown and sounds hollow when tapped, 45 to 50 minutes.
Immediately remove from pan.
Brush top of loaf with margarine or butter if desired; cool on wire rack.
Honey-Nut Batter Bread: Add 3/4 cup chopped nuts and 2 teaspoons finely shredded orange peel with the second addition of whole wheat flour.