Whole Wheat Batter Bread

If you want homemade bread but don't want to knead dough, batter bread is the answer.


| January/February 1989


Making batter bread involves no kneading; the gluten is activated solely by beating. Thus, their texture is open and coarse. Their flavor, however, can be exceptionally good.

Although it’s called whole wheat, the recipe includes equal portions of white flour and whole wheat flour; the white flour lightens the density of the finished loaf and provides a bit of extra binding strength.

1 package active dry yeast
1/4 cups warm water (105°-115°F)
2 tablespoons honey
2 tablespoons butter or margarine, melted and cooled to room temperature
1 teaspoon salt
1 1/2 cups white flour
1 1/2 cups whole-wheat flour

In large mixing bowl, add yeast to water and stir to dissolve. Add honey, and stir until dissolved. Add butter or margarine, salt, white flour and 1/2 cup whole wheat flour. With electric mixer, beat on low speed until blended. Then beat at high speed 1 minute. Scrape bowl; beat 1 minute more. Stir in remaining flour with wooden spoon. Cover and let rise until doubled in bulk, about 45 minutes.

Grease an 8" x 4" loaf pan. Deflate batter by stirring 30 strokes with a wooden spoon. Spoon batter into pan. Cover and let rise 30 to 40 minutes, or until batter rises just to rim of pan (not above the rim, for batter breads). Bake in preheated 375°F oven for 40 minutes, or until done. Cool on wire rack. Makes 1 loaf.

See Baking Bread for more recipes.





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