Three Wheat Batter Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Ground ginger | 1/8 Teaspoon | |
| Honey | 3 Tablespoon | |
| Evaporated milk large can | 1 | |
| Salt | 1 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Whole wheat flour | 1 1/4 Cup (16 tbs) | |
| Wheat germ | 1/2 Cup (16 tbs) | |
| Cracked wheat | 1/4 Cup (16 tbs) |
Directions
Thoroughly grease two 1 -pound coffee cans and their plastic lids, or one 2-pound coffee can and its lid.
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.
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.
Chef
