Whole Wheat Batter Bread recipe is the perfect sandwich loaf. It's easy and bakes up just right every time and slices to any thickness that you like. An old fashioned batter bread that takes no kneading.
You know how there are old recipes that have been around from the '60s, '50s, '40s and even the '30s? They are cooked over and over again and passed down from generation to generation.
Well, this is one of those recipes. It was originally called ‘batter bread’.
The great thing about it is that there is yeast but none of the traditional kneading that goes along with yeast bread.
The final mixture just goes into a loaf pan and then the magic happens.
Stick it in a preheated oven and it rises and bakes all at the same time. This Rich Whole Wheat Batter Bread recipe comes out nice and golden.
There’s no tearing or smashing when you try to cut it either. It stands up to any bread knife with a perfect slice every time.
🥘 Ingredients
- All-purpose flour - helps make the bread lighter in flavor.
- Whole wheat flour - adds lots of good nutrients and taste.
- Active dry yeast - helps the dough rise.
- Water - necessary for activation with the leavening agent.
- Ground ginger - is a mild seasoning factor.
- Coconut sugar - just a little for taste. It does not make the bread sweet.
- Dairy-free milk - is a great flavor enhancer for the bread.
- Salt - you need a touch of salt for overall taste.
- Coconut oil, liquid (melted but cooled if it is solid) - adds a wonderful flavor to the baked bread.
It is soft enough for delicious eating and sturdy enough to pile high with your favorite spread and sandwich ingredients.
And the toast! It is perfect with or without cashew butter. The perfect breakfast to many an adult and child. This adult included.
One of my favorite sandwiches is to smear the bread with a nice thick layer of my recipe for Almond Mayonnaise and then pile on a layer of roasted red bell pepper, sautéd mushrooms and, of course, lots of fresh spinach.
Slice it in half and take a big bite. Yeah, that’s right!
🔪 Instructions
- Mix the two types of flour together in a small bowl.
- In a large mixing bowl dissolve yeast in warm water.
- Stir in ginger and 1 tablespoon coconut sugar.
- Stir in the remaining coconut sugar, dairy-free milk, salt and oil.
- With a mixer on low beat in flour, one cup at the time. Beat well after each addition of flour.
- The last cup of flour probably needs to be beaten in with a wooden spoon.
- If the dough seems too sticky to handle then add a little more flour.
- Place dough in a well-greased loaf pan. Let stand in a warm place until dough doubles in size.
- Bake at 350° for 60 minutes.
🍞 Easy baked goods
- If you want a simple sweet bread that's also fun then try this Homemade Monkey Bread with dates.
- Blueberry Banana Bread is the best thing in the morning or afternoon.
- These are deliciously savory Brown Bread Irish Scones that can be buttered or slathered with jam.
Keep this recipe because it takes advantage of all of the common household ingredients that are already in your cupboard and you’ll never be short on bread.
In less than an hour, you have a nice fresh loaf Rich Whole Wheat batter bread.
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📋 Recipe
Rich Whole Wheat Batter Bread
Ingredients
- 3 ¼ cups all-purpose flour
- 1 ½ cup whole wheat flour
- 1 package active dry yeast
- 1 cup warm water
- pinch ground ginger
- 2 tablespoons coconut sugar
- 12 ounces dairy-free milk
- 1 teaspoon sea salt
- 4 tablespoons coconut oil, liquid (melted but cooled if it is solid)
Instructions
- Mix the two types of flour together in a small bowl.
- In a large mixing bowl dissolve yeast in warm water.
- Stir in ginger and 1 tablespoon coconut sugar.
- Stir in the remaining coconut sugar, dairy-free milk, salt and oil.
- With a mixer on low beat in flour, one cup at the time. Beat well after each addition of flour.
- The last cup of flour probably needs to be beaten in with a wooden spoon.
- If the dough seems too sticky to handle then add a little more flour.
- Place dough in a well greased loaf pan. Let stand in a warm place until dough doubles in size.
- Bake at 350° for 60 minutes.
Notes
Nutrition
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Diana Petrilli
Two questions: refined or unrefined coconut oil? And do I let it rise for an hour then bake, or place in preheated oven to let rise and bake at the same time?
Oops, one more question: does this need a stand mixer or is a hand mixer enough?
Thank you!!
Ginny McMeans
Hi Diana! You can use either sugar. It is such a small amount it won't cause any problems for the dough. Let the bread rise before baking. Let it rise in a 'warm place' just means out of drafts. You can mix it by hand or with a hand mixer or with a stand mixer with a dough hook. A dough hook is the easiest.
Marcia Mathison
This bread is delicious, the only kind I‘be tried that my husband will eat . He loves it! But, sometimes, after it is risen and put in oven , it will fall during baking. Could you please help me figure out what’s wrong? Thank you, Marcia
Ginny McMeans
That's great Marcia. I'm so glad your husband loves it. I'm thinking that you should use one size larger pan. It's a big loaf so it would bake more evenly with a wider area. If you go too small it would bake well but would probably go over the edge more.