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Three Wheat Batter Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Ground ginger||1⁄8 Teaspoon|
|Evaporated milk||13 Ounce (1 Large Can)|
|Salad oil||2 Tablespoon|
|All-purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
|Whole wheat flour||1 1⁄4 Cup (20 tbs), unsifted|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Cracked wheat||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2968 Calories from Fat 618
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 20.5 g102.3%
Trans Fat 0.5 g
Cholesterol 106.9 mg
Sodium 2371.8 mg98.8%
Total Carbohydrates 495 g165.1%
Dietary Fiber 46.1 g184.6%
Sugars 75.7 g
Protein 104 g207.1%
Vitamin A 17.6% Vitamin C 12.2%
Calcium 111.8% Iron 160%
*Based on a 2000 Calorie diet
Stir in remaining honey, milk, salt, and oil.
Stir together all-purpose flour, whole wheat flour, wheat germ, and cracked wheat; add to liquid ingredients, 1 cup at a time, beating after each addition until well blended.
Spoon batter evenly into a well-greased 2-pound coffee can or into 2 well-greased 1-pound coffee cans; cover with greased plastic lids.
Freeze if you wish.
Let rise in a warm place until lids pop off (about 55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans).
If frozen, follow rising directions given for Rich White Batter Bread.
Bake, uncovered, in a 350° oven for about 45 minutes for 1-pound cans, about 60 minutes for a 2-pound can, or until bread sounds hollow when tapped.
Let cool in cans on racks for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread from can, and let cool in an upright position on rack.