Lesleigh's Whole Grain Batter Bread
Yield
12 servingsPrep
30 minCook
60 minReady
5 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice milk
or soy milk |
* |
| ¼ | cup |
sugar
|
|
| ¼ | cup |
maple syrup
|
|
| 4 | teaspoons |
salt
|
|
| 1 | cup |
water
|
|
| 6 | teaspoons |
yeast, active dry
|
|
| 3 | teaspoons |
liquid egg substitute
|
|
| 6 | tablespoons |
water
|
|
| ⅓ | cup |
oatmeal
uncooked |
|
| ¼ | cup |
wheateena cereal
cooked in |
* |
| 1 | cup |
water
and cooled |
|
| 2 | cups |
whole-wheat flour
|
|
| 3 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice milk
or soy milk |
* |
| 59 | ml |
sugar
|
|
| 59 | ml |
maple syrup
|
|
| 2E+1 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 15 | ml |
liquid egg substitute
|
|
| 9E+1 | ml |
water
|
|
| 79 | ml |
oatmeal
uncooked |
|
| 59 | ml |
wheateena cereal
cooked in |
* |
| 237 | ml |
water
and cooled |
|
| 473 | ml |
whole-wheat flour
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
Directions
Note on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk.
Simply mix all ingredients until all is blended.
Dough will be very sticky.
Divide evenly into 2 oiled or sprayed with cooking spray loaf pans.
Allow to rise until doubled (it's a pretty dense bread, but on a warm day, rising should be completed in about 4 hours) Bake in a preheated 375℉ (190℃) oven for about 1 hour.
