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Whole Wheat Batter Bread


Whole Wheat Batter Bread recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


8 cups whole-wheat flour
4 tablespoons honey
and molasses
3 tablespoons wheat germ
3 ½ cups water
very warm
3 tablespoons soy flour
3 cups corn oil
3 packages yeast, active dry
2 tablespoons salt


Put flour in oven to warm, at lowest heat.

In a VERY large bowl, dissolve yeast in ¾ cup of very warm water.

Add honey to yeast. Coat loaf pans well with margarine and flour.

Add oil, 2½ 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℉ (230℃) for about 40 mins.

Remove from pan immediately and cool on rack.


* not incl. in nutrient facts

Add review




Santa Margarita, United States
 over 3 years ago

Didn't try it but the oil is probably measured in Tablespoons and not cups, oops.

Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 237164% of calories from fat
 % Daily Value *
Total Fat 169g 260%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3514mg 146%
Total Carbohydrate 66g 66%
Dietary Fiber 32g 128%
Sugars g
Protein 77g
Vitamin A 0% Vitamin C 0%
Calcium 11% Iron 61%
* based on a 2,000 calorie diet How is this calculated?


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