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Whole Wheat Batter Bread

  • Beginner
  • 1 loaf
  • 1 hr 5 min
Baking Success Or Baking Mess


4 cups whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2 teaspoons salt
1-1/2 cups water
1/4 cup milk
1/4 cup honey
3 tablespoons butter OR margarine
1/2 cup wheat bran


Combine 2 cups whole wheat flour, undissolved yeast and salt in a large bowl. Heat water, milk, honey and butter until very warm (120o to 130oF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour and wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make stiff batter. Place in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake in preheated 375oF oven for 45 to 50 minutes or until done. Remove from pan; cool on wire rack.

Recipe Note: Wheat germ may be substituted for wheat bran; add an additional 1/2 cup whole wheat flour.

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