Whole Wheat Batter Bread Recipe # 460

Yield: 1 loaf
Prep Time: 15 minutes
Proof Time: 45 to 60 minutes
Bake Time: 45 to 50 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. With a carbohydrate/fiber ratio of 6 to 1, this recipe is also designated goodfibes+.

4 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
1-1/2 cups water
1/4 cup milk
1/4 cup honey 
3 tablespoons butter OR margarine
1/2 cup wheat bran

Combine 2 cups whole wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120o to 130oF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour and wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make stiff batter. Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake in preheated 375oF oven for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.

Recipe Note: Wheat germ may be substituted for wheat bran; add an additional 1/2 cup whole wheat flour.

Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/18 of recipe)
Serving weight: 2 ounces (56 g)
Calories 130; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 270 mg; Carbohydrates 24 g;
Dietary fiber 4 g (2 g/oz); Sugars 5 g; Protein 4 g





Copyright © 2009 - ACH Food Companies, Inc. All rights reserved.