Multi-grain Batter Bread

February 1, 2012 at 2:19 am Leave a comment

When I want fresh, homemade bread, but have neither the time nor the energy for kneading bread dough and two hour long rises, this is the bread I make.

It’s soft, delicious, full of various whole grains, and easy! It’s an interesting dough, because it’s almost like something between a quick bread dough and a yeast bread dough (although the resulting bread is all yeast bread like). It calls for both dry yeast and baking soda, it doesn’t require any kneading, and it only needs one, 30 – 45 minute rise.

This is also a good bread for using up those almost empty bags of various whole grain flours you have in your fridge/cupboard (or am I the only one who has this problem?).
The recipe calls for bread flour, and then 1/2 cup each of 3 different grains. I usually use whole wheat flour, corn meal, and quick cooking oats; but I’ve added wheat germ, rice flour, wheat bran, ground flax seed, almond flour, etc. Use whatever you have, and as long as it adds up to 1 1/2 cups, the individual amount of each grain don’t really matter.

First, in a large bowl, mix 3 1/2 cups of bread flour, 2 Tbsp. sugar (I use sucanat or honey), 2 tsp. salt, 1/4 tsp. baking soda, and 4 1/2 tsp. dry yeast.

 

Heat 2 cup of milk and 1/2 cup water until very warm (but not scalding). Add it to the flour mixture and mix it well.

 

Add your 1 1/2 cups of mixed grains (liked I talked about above), or add 1/2 cup each of whole wheat flour, corn meal, and quick cooking oats (not instant oatmeal). Mix well. If the dough is too dry, add about 1/4 – 1/2 cup buttermilk. You want a fairly wet dough (like in the picture below).

 

Butter/spray two loaf pans and sprinkle them with cornmeal. Divide the dough in half, and add one half to each pan.

 

Smooth out the tops of the bread dough by patting them with floured hands. Sprinkle corn meal on top of the dough. Cover loosely with plastic wrap, and let rise in a warm place for 30 – 45 minutes, or until dough has topped pans.

 

Bake in a 400° F (200° C) oven for 25 minutes. If the top of the bread starts getting too brown before the 25 minutes are up, cover it with aluminum foil and continue baking.
When done baking, remove the bread loaves from their pans, and place them on a cooling rack. Let the loaves cool for about 10 minutes before slicing them.
Man, I love this bread. My dad ate the last slice yesterday, so I think I’m going to have to make some more today…

Multi-grain Batter Bread

(makes 2 loaves)

  • 3 1/2 c. bread flour
  • 2 Tbsp. sugar or honey
  • 2 tsp. salt
  • 1/4 tsp. baking soda
  • 4 1/2 tsp. yeast
  • 2 c. milk
  • 1/2 c. water
  • 1/4 – 1/2 c. buttermilk (optional)
  • 1/2 c. each of whole wheat flour, corn meal, quick cooking oats (not instant oatmeal) -or- 1 1/2 c. any mix of whole grains
  • cornmeal
  1. Spray or butter 2 8×4 inch loaf pans. Sprinkle with cornmeal.
  2. In a large bowl, mix bread flour, sugar, salt, baking soda, and yeast.
  3. Heat milk and water together until very warm but not scalding. Add to flour mixture and mix well.
  4. Add whole wheat flour, cornmeal, and oats, and mix well. If dough is too dry, add buttermilk and mix.
  5. Divide dough in half, and place one half in each pan. Smooth the tops of the bread dough by patting with floured hands. Sprinkle cornmeal on top. Cover loosely with plastic wrap, and place in a warm spot to rise 30 – 45 minutes, or until dough has topped pans.
  6. Bake for 25 minutes at 400° F (200° C). If tops of bread start getting too brown before 25 minutes is up, cover with aluminum foil and continue baking.
  7. Remove loaves from pans, and place on a cooling rack. Let cool 10 minutes before slicing.

 

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Entry filed under: Baking, Bread, Recipes. Tags: , , , , , , , .

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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