Whole Grain Batter Bread
Whole Grain Batter Bread recipe
Yield
16 servingsPrep
60 minCook
35 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
warm |
|
| 1 | package |
yeast, active dry
active |
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
sea salt
optional |
|
| 2 | each |
egg whites
beaten lightly |
*
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | cup |
bran
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
warm |
|
| 1 | package |
yeast, active dry
active |
|
| 59 | ml |
honey
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
sea salt
optional |
|
| 2 | each |
egg whites
beaten lightly |
*
|
| 473 | ml |
whole-wheat flour
|
|
| 237 | ml |
bran
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Sprinkle yeast on top of water.
Let set a minute and then stir to dissolve.
Add honey, oil, salt, egg whites.
Stir in flour and beat 1 or 2 minutes by hand to develop gluten.
Stir in bran and nuts.
Spoon into well-oiled 9 x 15 inch loaf pan.
Set in warm place.
Let rise until doubled in size.
Bake in preheated 375 degree F oven for 25 to 35 minutes or until done.
Cool before cutting.
