Beginner's Whole Wheat Batter Bread

From the kitchen of One Perfect Bite...This is the first yeast bread I was taught to make. I was twelve years old at the time and learned this technique in the kitchen of a neighbor. It is a perfect beginners bread because it truly can't fail, though it does require a stand mixer or a very strong arm to make that miracle happen. This recipe makes a very wet dough that is not kneaded or shaped into loaves. The mixer does all the work. The shaggy dough is dropped into a bread pan and you can, if you wish, smooth the top a bit. Times have changed. When I first made this bread the whole wheat flour on the grocer's shelves was still called graham flour and yeast came in small cakes. I clearly remember we had to use molasses as a sweetener because honey was not yet generally available to folks living in the city. This bread has surprising flavor, a wonderful crumb and it makes great sandwiches. It can also handle the addition of nuts or seeds if you like them in your bread. It stays fresh for several days if it is wrapped and kept at room temperature. If you are new to bread baking, or have a young daughter who is interested in learning how to make bread, this is a wonderful starter recipe. It makes a lovely bread and those of you who try it will be pleased with the loaf you produce. Here's the recipe.

Beginner's Whole Wheat Batter Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups warm water
2-1/4 teaspoons active dry yeast
2 tablespoons honey or molasses
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons room temperature butter

Directions:
1) Place water in bowl of an electric mixer. Add yeast and honey or molasses. Stir to combine. Let sit for 5 minutes.
2) Set mixer to low speed. Beat in 1 cup whole wheat flour, 1/2 cup all-purpose flour, salt and butter. Increase speed to medium and beat for 2 minutes, scraping sides as needed. Reduce speed to low to add reserved 1 cup whole wheat and 1/2 cup all-purpose flour. Beat just until combined. Cover bowl with plastic wrap and let it sit in a warm spot until doubled in volume, about 1 hour.
3) Stir dough down by beating for 25 strokes with a wooden spoon. Spread dough into a greased 9 x 5 x 3-inch bread pan. Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed.
4) Preheat oven to 400 degrees F. Bake bread in center of oven until it is browned and sounds hollow when tapped, about 30 minutes. Cool in pan for 25 minutes. Remove from pan and cool completely on a wire rack. Yield: 1 loaf.

You might also enjoy these recipes:
Blueberry and Lemon Batter Bread - One Perfect Bite
Stout Batter Bread - How to Eat A Cupcake
Four Grain Batter Bread - Safely Gathered In
Old Virginia Batter Bread - Foodista
English Muffin Batter Bread - Baking Bites
Whole Grain Oat-Wheat Batter Bread - More Than Tofu
Parmesan Herb Batter Bread - Adventures with the Woods

Swiss-Style Two Grain Bread

This bread confounds me. It probably graced farm tables in the Tyrol and I'm sure it was known to Heidi and her Grandfather. It has no cache. It's a bit heavy and lacks any pretense of sophistication. I shouldn't like it but I do. It has enormous flavor and great nose. This cracked grain bread is an easy no-knead wonder that comes from Bob's Red Mill, the folks who make my flour. It's ready to slice in less than two hours and it's wonderful with good European butter or a Red Leicester Cheese. I could go on and on but instead of talking let's do.

Swiss-Style Two Grain Bread

Ingredients:
1/4 cup cracked wheat
1/4 cup cracked rye
Cold water
1 tablespoon active dry yeast
2 cups warm water
4 tablespoons dry milk powder
1-1/2 teaspoons salt
4-1/2 cups whole wheat flour

Directions:
1) Preheat oven to 400 degrees F. Grease a 2 pound bread pan. Set aside.
2) Place cracked wheat and cracked rye in a small saucepan. Cover grains with cold water. Bring to a boil over high heat; simmer for 2 minutes. Drain and cool to luke warm.
3) Place 2/3 cup of warm water in a large mixing bowl. Sprinkle yeast over water and let stand for 15 minutes. Stir in remaining 1-1/3 cup warm water, milk powder, salt and cracked grains. Gradually mix in whole wheat flour to make a very moist dough. Knead in bowl until it begins to change texture.
4) Transfer dough to prepared pan, cover and let rise in a warm area for about 30 minutes, or until dough rises to about 1/2-inch above top of pan. Bake for 45 minutes or until loaf sounds hollow when tapped. Cool on a wire rack. Yield: one 2-pound loaf.


I'm sending this recipe to Rachael at Tangerine's Kitchen for the May BBD multi grain bread challenge. BBD is a popular food-blog event that was started by Zorra of Kochtopf.

I'm also plan to send it on to Susan at Wild Yeast for her Yeast Spotting event.