The slice is wheaty and chewy. You can serve it with soft cheeses, topped with a wisp of ham. Or, spread a slice with cinnamon and butter for a yummy toast. It also makes a great peanut butter and jelly sandwich to be enjoyed with a tall glass of milk!
Batter Whole-Wheat Bread
(Makes two loaves)
The recipe for this bread is from Bernard Clayton's New Complete Book of Breads.
- 6 cups whole-wheat flour (I'm using organic whole wheat from War Eagle Mill)
- 1/4 cup sugar
- 1 tablespoon salt
- 2 packages dry yeast
- 3 1/2 cups hot water (120° to 130°)
- 2 medium (8" x 4") loaf pans, greased or Teflon (I'm using greased glass pans)
Note: You don't even need to use your mixer.
Mixing by hand - 13 minutes
In a large mixing bowl measure the flour and stir in the sugar, salt, and yeast. Pour in hot water and stir 50 strokes to blend. This will be a soft batter, not to be kneaded.
Fill the pans two-thirds full. Spread the batter into the corners using wet fingers.
Rising Time: 30 minutes
Cover with wax paper and leave at room temperature to double in volume only - about 30 minutes. If you let the batter rise longer, it will fall during baking.
Baking Time: 400°F 15 minutes; 350°F 45 minutes
Bake in a hot oven for about 15 minutes, then reduce heat to 350°F for an additional 45 minutes, or until the loaves test done. (I'm using glass pans, so I need to reduce the oven temperature by 25°.) A metal skewer or cake testing pin inserted in the center of the loaf will come out clean and dry. (If using a convection oven, reduce heat 40° for each bake period).
Remove the bread from the oven, turn from the pans, and place on a metal rack to cool before serving.