Sunday, August 31, 2008

Whole-Wheat Batter Bread

This whole-wheat loaf is a batter bread, meaning it doesn’t have to be kneaded. Because the dough consists of only whole-wheat flour, the loaf won't rise as much as a loaf made with bread flour (due to the protein content). However, the good thing is it's a batter bread so you don't have to worry about working the dough to develop the gluten. The batter will be soft and fairly light and the finished loaf won't end up looking and tasting like a brick.

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.

Ingredients
:

  • 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°)

Baking Pans:
  • 2 medium (8" x 4") loaf pans, greased or Teflon (I'm using greased glass pans)

Directions:

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.




 
Preheat the oven to 400°F 20 minutes before 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).



Final Step

Remove the bread from the oven, turn from the pans, and place on a metal rack to cool before serving.







Happy Baking
Cathy


No comments:

Post a Comment

Popular Posts