Whole Wheat Batter Bread

  Yes, there are still cold days and nights, and for supper tonight we had vegetable beef soup and home made Whole Wheat Batter Bread. The recipe for the bread is from the Farm Journal’s Timesaving Country Cookbook. I do not bake a lot of bread, but this recipe looked interesting and very simple. Batter breads do not have to be kneaded. I started it in the afternoon and it was done for supper. (still a little warm, yum)

  The verdict was that it was very good and well worth making again. It baked a little faster in my oven than the time given. Keep an eye on it about 5 to 10 minutes before the time is up. I did cover it lightly with foil to keep it from getting any browner.

Whole Wheat Batter Bread

1 package active dry yeast

1 ¼ cup warm (not hot, 110°) water

2 tablespoons honey or brown sugar (I used honey)

1 cup unsifted whole wheat flour

2 cups white flour

2 teaspoons salt

2 tablespoons soft shortening

  Sprinkle dry yeast over warm (110°) water in mixing bowl. Add honey, half the white flour, salt and shortening. Beat 2 minutes on medium speed, or 300 vigorous strokes by hand, scraping sides and bottom of bowl frequently. Blend in remaining flours with spoon. (I used low speed on mixer).  

  Cover and let rise in a warm place until doubled, about 30 minutes. Stir batter down and spread it evenly in a greased loaf pan (8 ½ x 4 ½ x 2 ¾”). Smooth top of loaf with floured hands. Let rise until batter reaches ½” from top of pan, about 40 minutes.

  Bake in moderate oven (375°) 45 to 59 minutes or until brown. Remove from pan at once, brush top with butter and cool on rack before cutting. Do not place in draft to cool.  Makes one loaf.