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.
SeeBaking Breadfor more recipes.