Whole Wheat Batter Bread

Ingrients & Directions 8 c Whole wheat flour 3 tb Soya flour 4 tb Honey-molasses 3 c Corn oil 3 tb Wheat germ 3 pk Yeast 3 1/2 c Very warm water 2 tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 […]

Ingrients & Directions


8 c Whole wheat flour 3 tb Soya flour
4 tb Honey-molasses 3 c Corn oil
3 tb Wheat germ 3 pk Yeast
3 1/2 c Very warm water 2 tb Salt

This recipe is for 2 loaves of bread. If one loaf is desired, use 2
packages yeast instead of 3 and cut all other ingredients in half. Wheat
germ and soya flour may be omitted.
Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve
yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans
well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes.
Gradually add more flour, beating well. Dough should be sticky – if runny,
add more flour. Put in pans, smoothing top and making sure dough is pushed
into corners. Cover with hot, wet towel and let rise in warm place. Check
bread in about 20 minutes and keep checking to be sure dough doesn’t rise
over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450
degrees for about 40 mins. Remove from pan immediately and cool on rack.
Mrs. William W. LaViolette

Yields
1 servings

RobinDee

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