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Rich Whole Wheat Batter Bread
Rich Whole Wheat Batter Bread is the perfect sandwich loaf.
Course
Bread
Cuisine
Loaf Bread
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
14
Slices
Calories
201
kcal
Author
Ginny McMeans
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
You may freeze Batter Bread after it has cooled completely and up to 4 months.
Nutrition
Serving:
2
Slices
|
Calories:
201
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
182
mg
|
Potassium:
112
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
50
IU
|
Calcium:
39
mg
|
Iron:
1.9
mg