Three-Wheat Batter Bread
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Cracked wheat||1⁄4 Cup (4 tbs)|
|Active dry yeast||1|
|Ground ginger||1⁄2 Teaspoon|
|Evaporated milk||1 Ounce, can|
|Cooking oil||2 Tablespoon|
In a large mixer bowl combine 1 aip of the all-purpose flour, the whole wheat flour, wheat germ, cracked wheat, yeast, and ginger.
In a saucepan heat the milk, honey, oil, and salt just till warm (115Â° to 120Â°).
Add to flour mixture.
Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in remaining all-purpose flour.
Let rise in warm place about 1 hour or till double.
Beat down with a wooden spoon.
Spoon into 2 greased 1 pound coffee cans.
Cover and let rise in warm place for 40 to 45 minutes or till almost double.
Bake bread in 350Â° oven about 40 minutes or till brown.
Remove bread from cans and cool thoroughly on a wire rack.