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Three Wheat Batter Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110)|
|Ground ginger||1⁄8 Teaspoon|
|Canned evaporated milk||13 Ounce (1 Can)|
|Salad oil||2 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|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
In a large bowl, combine yeast, water, ginger, and 1 tablespoon of the honey; let stand in a warm place (80°) until bubbly (about 15 minutes).
Stir in the remaining 2 tablespoons honey, along with milk, salt, and oil.
In another bowl, 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 greased cans; cover with lids.
Let rise in a warm place (80°) until lids pop off (55 to 60 minutes for 1-pound cans, 1 to 1 1/2 hours for 2-pound cans).
Bake, uncovered, in a 350° oven for about 45 minutes (about 60 minutes for a 2-pound can) or until bread sounds hollow when tapped.
Let cool in cans on a rack for 10 minutes; then loosen crust around edge of can with a thin knife, slide bread out onto rack in an upright position, and let cool completely.