Rich Whole Wheat Batter Bread is the perfect sandwich loaf. It bakes up just right every time and slices to any thickness that you like.
You know how there are old recipes that have been around from the 60’s, 50’s, 40’s and even the 30’s? 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 over and it rises and bakes all at the same time. Rich Whole Wheat Batter Bread comes out nice and golden. There’s no tearing or smashing when you try to cut it ether. It stands up to any bread knife with a perfect slice every time.
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!
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
Now let’s get to the recipe. One easy and phenomenal recipe that will bring extra special goodness to your kitchen.
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 dough.
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.
You may freeze Batter Bread after it has cooled completely and up to 4 months.