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Rich Whole Wheat Batter Bread

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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.

Freshly baked whole wheat batter bread is on a cutting board and it has slices cut from one end and stacked on each other.

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.

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Freshly baked whole wheat batter bread is on a cutting board and it has slices cut from one end and stacked on each other.

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.

Angled photo of baked bread right after it is out of the oven and still in the pan.

🥘 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!

Long cropped loaf of whole wheat batter bread with slices in front with lettering for Pinterest.

🔪 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

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.

Rich Whole Wheat Batter Bread cut into square slices and triangle slices and sitting on a wooden cutting board.

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If you take a photo of your perfectly baked loaf of bread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

📋 Recipe

Rich Whole Wheat Batter Bread cut into square slices and triangle slices and sitting on a wooden cutting board.
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5 from 5 votes

Rich Whole Wheat Batter Bread

Rich Whole Wheat Batter Bread is the perfect sandwich loaf. 
Course Bread
Cuisine Loaf Bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 14 Slices
Calories 201kcal
Author Ginny McMeans

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 1/2 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

You may freeze Batter Bread after it has cooled completely and up to 4 months.

Nutrition

Nutrition Facts
Rich Whole Wheat Batter Bread
Amount Per Serving (2 Slices)
Calories 201 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Sodium 182mg8%
Potassium 112mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 50IU1%
Calcium 39mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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  • Two photos on top of each other showing baked goods sliced at different angles.
  • A very long picture with two photos on top of each other showing baked goods sliced at different angles.
  • A load of breaf is on a cutting board with slices cut off the front and stacked.

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  1. 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.

  2. 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!!

  3. Ginny McMeans

    Well, it was not designed for a bread maker Shanta. It isn’t made to go through the traditional rising process so the bread maker may be messing with that. If you are cutting the measurements in half it is no longer a 2 pound loaf. I’m glad it’s delicious though. 🙂 It always comes out just like the photo with no possibility of breaking apart if the recipe is followed.

  4. Shanta jackson

    Hi I 1/2 everything in the recipe to put in my bread machine. The bread comes out delicious, but it falls apart when its not toasted to make a sandwich only.. I cook it the bread machine on medium 2lb basic/white bread. Do you know what could be the problem?

  16. Ginny McMeans

    Hi Chris! Thank you so much! Have you used a smaller pan? It is a large loaf and if the pan is overfilled it could fall in the middle. It shouldn’t be much though. Maybe use two smaller pans. That should fix it.

  17. Chris

    I love this bread and have made it several times. Sometimes I add some sunflower Or pumpkin seeds! The last couple times it has fallen quite a bit in the middle, any idea what might cause that?

  19. Chris

    This bread is so easy and delicious! Perfect sandwich bread. We don’t buy much bread anymore.
    Thank you for posting!

  22. Ginny McMeans

    I am so sorry about the pan size Christine. I believe I used 9″x5″ also. I didn’t even think about all of the sizes out there. This isn’t going to help you very much at this moment but we are moving right now and my pan is packed. As soon and I find it i will check and add it to the recipe and let you know. Thank you for your kind words too. 🙂 Again, very sorry.

  23. Christine mcmahan

    I made this a few weeks ago and it was fantastic. Since I’m ready to make again I though I would ask about the little issue I had last time. The batter was way to much for my 9×5 bread pan. When I put it in the pan it already was close to the top so rising had it coming out over the sides dropping onto the oven. Although it didn’t seem like enough dough for 2 pans. What size pan do you use and does it all stay in the pan after it rises?
    Thanks for all your great recipes!,

  26. Faye

    Thanks for a great recipe Ginny!! It was quite delicious. Just one question – is the coconut oil supposed to be melted? Not quite sure how to use coconut oil at times. On another note, your Easy Rotelle Pasta Casserole is the best!!!!!!! Simple to put together and even my non-vegan husband enjoys it.

    Keep up the great work, Faye

  28. Jenn

    Wow, this looks so perfect!! I’ve never heard of batter bread. I never make homemade sandwich bread because I don’t want to bother with the kneading. I’m loving this yeasted NO KNEAD bread! Definitely going to try!

  29. Ginny McMeans

    No wonder this recipe (or close to it) has hung on throughout the years, huh Dianne. You’ve got to have at least one savory bread that you don’t have to knead. 🙂

  31. Ginny McMeans

    Thank you so much Christine. I hope I haven’t messed you up because I just saw this and you may have already made the bread. The oil is room temp. I just mention to melt it because if your house is cold it won’t be liquid in the jar but if it’s warm like in the southwest it is already liquid. So it does have to be liquid. I am so curious about the rye flour. Please let me know how it goes. It sounds really good!

  36. Christine McMahan

    Hi Ginny,
    I’m going to make your batter bread this afternoon and I wanted to ask if the coconut oil is melted or room temp? I replaced the 1/2C whole wheat for rye so will see how that works out. I love all your recipes!
    Thanks
    Christine

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