Whole Wheat Batter Bread

By Carol Taylor
Published on January 1, 1989
article image
PHOTO: DENNIS GALANTE
In batter bread, gluten is activated solely by beating.

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

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