Whole Wheat Batter Bread-Do You Need A Little Inspiration? - Lela's Cooking Journey Blog at Allrecipes.com - 263925

Lela's Cooking Journey

Whole Wheat Batter Bread-Do You Need A Little Inspiration? 
 
Jan. 12, 2012 10:15 pm 
Updated: Jan. 23, 2012 4:35 am
Are you avoiding making bread? Does it seem like a daunting undertaking that you will never attempt? You just need a little inspiration. In my case, I was inspired by Mary from her blog-One Perfect Bite. She had some advice I found useful to bake whole wheat batter bread. My second inspiration came from an Amish recipe.

WHY I LIKE THIS RECIPE:
First of all, I like this batter recipe because there is no kneading involved. Second, it had only 1 tablespoon of oil. So, it is low in saturated fats and no cholesterol.

(Sliced in 1/2 inch slices-16 servings-110 calories)

 I hope my bread journey helps you-speed bumps and all. There are also some tools that I think make the baking experience easier. Here are a few I like to use:

 Click on any of the photos to see enlarged photo.

Thermometer
A tool I can't do without when I am baking bread. The ideal water temperature for this recipe is 105-110 F. degrees. If your dough doesn't rise, it is very frustrating. So buy a thermometer. The following thermometer was labeled as a candy thermometer.

You can buy the thermometer for less than $9.00 at Walmart.

A nonstick loaf pan
After all the work involved with baking, it isn't fun when  half the bread sticks to the pan. So, a nonstick loaf pan works for me.


Wilton Indulgence 2 Piece Meat Loaf Set (click here for link)
$12.99 at Bed Bath and Beyond


A 100 % cotton kitchen towel to cover the dough
  
WHY YOU ASK?
Mary from One Perfect Bite suggests, "Cover loosely with a flour rubbed dish towel and let rise until dough rises to top of pan, about 1 hour. A floured towel is used to prevent dough from sticking to it. Do not use plastic wrap. Dough will stick to it and deflate when wrap is removed." Now, in the recipe below I did exactly what Mary did in her recipe. She used plastic wrap for the first rise and a cotton towel for the second rise. I don't know why, I am just doing what Mary did.

link to Mary's blog: One Perfect Bite
(Just in case you were wondering why I didn't use Mary's whole wheat batter recipe. I tried it and I like the Amish recipe better.)
 
Whole Wheat Batter Bread- An Amish Recipe 
link click above
Ingredients:

1 pkg. active dry yeast
1 ½ cups warm water (105-110 degrees)
3 Tbsp. honey
2 tsp. salt
1 Tbsp. canola oil or shortening softened
2 cups of King Arthur’s White Bread flour
1 cup of King Arthur’s Whole Wheat flour


Directions:

In a separate bowl mix 1 cup of whole wheat flour,1 cup of bread flour and 2 tsp. of salt. Set aside. Measure out 1 cup of bread flour.
Heat water in microwave in a glass measuring cup for 40-50 seconds at high altitude. Test with candy thermometer. Ideal temperature is 105 F. degrees.

 
Spray a large bowl with cooking spray,( Pam.) In a large bowl, dissolve the yeast in the warm water. Add the honey and oil or shortening.  Mix until well blended.
Measure out 1 cup of bread flour. Add to bowl.  Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining bread flour and the whole wheat flour and salt mixture until evenly combined.

This is the way the dough looked after mixing.




Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size. (1 hour)
I have a bread proofing option on my oven, so I use it to let the dough rise.
(Baking Nana suggests placing a cup of water in the microwave. Bring the water to a boil. Remove cup of water and place covered bowl  of dough in the microwave to rise.)


After an hour this is what the dough looked like:
(At high altitude it rose a little too much.)



Stir the batter several times (25 strokes,)  then spread it evenly in a greased 5x9 inch loaf pan.

Spray your fingers with cooking spray (Pam) to gently spread the dough evenly.



Cover the bread pan with a towel that has been dusted with 2 tsp. of flour. According to Perfect Bite author (Mary):

 Let it rise in a warm place until the batter reaches ½ inch from top of pan. (40 min.)

Preheat oven to 375 F. degrees.
Bread baking in the oven


Bake for 30 minutes until brown or sounds hollow when tapped.


Brush butter on the top of the bread for a softer crust.



This is what the Amish bread looked like after baking. 
  Although the Amish bread had a few large holes,
  it was very tasty.


 To store, keep in the refrigerator.

REFLECTIONS:What I will do differently next time I make this recipe:
Making bread can be a challenge in high altitude. For this particular recipe I would let the bread rise less than the recommended time.
First, I will let the bread rise for 40 minutes instead of 1 hour. Then check it to see if it has doubled.  
For the second rise-the bread needs to rise-but not overflow the loaf pan. I will check the bread at 20 minutes and if necessary 30 minutes instead of the recommended 40 minutes. (You will have to forgive me if I don't have the recipe tweaked for high altitude. I was trying to bake with my 3 year old grand daughter. She loves to help Grammy in the kitchen.
  My Sugar Dolly helping in the kitchen December 2011

 So, there were a lot of distractions during this baking episode. However, by next week, I hope to have the high altitude directions in my recipe box.

No! Bad Bread

This was Mary's Whole Wheat Batter bread-may be why I like the Amish version. High Altitude can play havoc with a bread recipe. I will try it another time (Sigh!)


I am a novice baker and my goal is to keep baking until I learn how to bake bread.


The site I found the Whole Wheat Batter Bread-Amish Recipe link no longer works.

Other Related Recipes:

My Grandma Rita's Butter Rolls  My grandma's rolls stay soft for days. Quick to rise.


HIGH ALTITUDE CHANGES:

January 16, 2012 Update:

FOR THOSE OF YOU WHO ARE AT HIGH ALTITUDE THESE ARE THE CHANGES:
The first rise took 40 minutes and the second rise (in the pan) took 20 minutes.


Requests:
Of course the Amish don't use a Kitchen Aid or a bread machine. (Or do they now?) I would love to see someone take this recipe and make it Kitchen Aid friendly. (HINT)
Any advice you have for baking will be greatly appreciated.

Whole Wheat Batter Bread
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Comments
Lela 
Jan. 12, 2012 10:35 pm
LOL Lucylove-sure.
 
Jan. 13, 2012 5:21 am
I sat down with the 2nd cup of coffee to read your blog cause I do bake bread all the time, it is one of my favorite things to have any time of year. Loved your tips, I may have to try the floured tea towel. That photo of the bread looked so good I swear the smell wafted thru and reminded me I haven't had breakfast :) You have a keeper in your little helper!
 
Lela 
Jan. 13, 2012 5:28 am
Hello, Cathill. I think the bread tastes great and my hubby loved it. My little helper loves to make anything in the kitchen. Her favorite baking recipe is sugar cookies-baking and of course eating the cookies.
 
Jan. 13, 2012 5:51 am
Lela, I may just have to try this. One question: Is the canola oil/shortening to grease the pan or did I miss where it gets added in? Thanks
 
strawberry shop 
Jan. 13, 2012 5:54 am
I love the amish white bread should i store it in the fridge and does it taste as good once you freeze it?
 
Lela 
Jan. 13, 2012 6:28 am
Linda, oops-it is added after the honey. Thanks for having eagle eyes! I appreciate that! I added it above.
 
Lela 
Jan. 13, 2012 6:31 am
Strawberry shop-I am just a novice baker so I am not sure about how the bread will taste. Bread never lasts around my house, so I don't usually freeze it. On storing the bread, put your question on the buzz and those baking experts will answer your question.The above recipe suggested storing the bread in the fridge.
 
Jan. 13, 2012 6:40 am
Thanks Lela. I'm also a novice but if I use my KA I'll let you know :)
 
Lela 
Jan. 13, 2012 6:42 am
Linda-I appreciate you taking the time to read my blog and look forward to hearing from you!
 
Jan. 13, 2012 9:52 am
Your blog has fired some rusty old cylinders up in this head of mine. I went on a breadmaking tear a couple of years ago. It's been my habit as I go along to choose one cooking thing at a time and become expert at it. The problem with bread is its not a thing, it's an avocation, almost a calling if you will. LOL, I made white bread to burn the barn down but I could put out a decent 33% wheat loaf no way, no how. THIS method, in your blog, renews my hope. I saved it and I thank you. I'll definitely give this a go.
 
Susie 
Jan. 13, 2012 9:52 am
Beautiful pictures, especially Sugar Dolly. I can almost taste that bread.
 
Jan. 13, 2012 10:16 am
Hi Lela, enjoyed reading your bread making adventures! Live in Colorado too and understand the high altitude problems! May I put in a suggestion for your blog? This is only a personal preference and it is entirely up to you whether you want to adopt it or not... Just thought if it is possible for you to tone down the number of colours used for the fonts, especially the reds and greens. It was a little overwhelming to read them... I enjoyed the content though!
 
Lela 
Jan. 13, 2012 11:03 am
Raedwulf, I admire your determination to perfect your cooking skills. My hubby is very particular about what he puts in his mouth and so far he has consumed most of the Amish bread I made. Baking at high altitude is really a challenge.
 
Lela 
Jan. 13, 2012 11:06 am
Thanks Merlion. I will surely use less color on the next blog. Thanks for your input. I am sure there are others out there that prefer less color, too.
 
Jan. 13, 2012 1:59 pm
Lela- nice blog. I bake all my own breads. You can make any bread recipe in the KA. Just add all your wet ingredients, then your dry pretty much as you have done here. I don't bother usung the paddle to mix, I just do it all with the hook, adding the last half cup of flour a little at a time until I get the dough the right consistency. You'll need more or less flour depending on the humitity in your house. Keep in mind the rise will be different each time because the air temperature will vary. I do the water in the microwave, but I leave the cup in there with the bread. It helps maintain the moisture level and temperature. A slow rise makes for more flavorful bread. Also don't be afraid to try recipes written for breadmachines. Just add your ingredients to your KA as I noted above. The number of holes or the crumb is determined by the flour/water ratio. The wetter the dough or batter the more and larger the holes.
 
Lela 
Jan. 13, 2012 5:28 pm
BigShotsMom-Thanks so much for all the info. I am truly amazed at the wealth of knowledge you possess. I thought about buying a bread book-but I have been dragging my feet about it. As a beginner, I am learning and I appreciate all the help I can get. I hope to bake all my own bread eventuallly. Right now, I only bake a different recipe once a week. Nice talking to you, I hope you come back again so I can pick your brain!
 
Jan. 13, 2012 6:33 pm
Lela, what do you consider high altitude? I'm at about 3600 feet here. Perhaps that explains all the trouble I've had with brown bread.
 
Jan. 13, 2012 8:49 pm
Hi Lela, thanks for sharing. My goal is to make breads this winter (while im lo carbing..lol..should be interesting). I made pizza dough this week. I saved you Bread recipe for next week. -Allie :)
 
Lela 
Jan. 13, 2012 9:13 pm
Raedwulf-good question-I would say yes, you are at high altitude-don't quote me, but anything above 3,000 feet is considered high altitude. I bought a book that talks about Baking at high altitude-haven't had a chance to really read it, but Pie in the Sky author Susan Purdy has recipes for all levels sea level , 3000 feet etc. She also has charts in her book for adjustments for less yeast the higher the altitude, more salt the higher the altitude. I noticed in her recipes there are adjustments for yeast breads and other baked goods. I was hoping for more recipes on bread in her book. She has around 6 for bread. I hope to try them sometime. I have trouble with any Brownies from scratch-sinking in the middle from high altitude. I used to just stay away from baking especially any kind of bread with whole wheat flour because it was so frustrating. Now you got be thinking-I really need to find more information on high altitude. Thanks!
 
Lela 
Jan. 13, 2012 9:24 pm
Hello-Allie-I know how you feel. There is Bread-carb eating Lela and then there is Low calorie Lela.It seems that after Christmas, (too many carbs at Christmas) the scale creeps up. So, I do like your idea for low carbing it and as for baking breads it does make for an interesting challenge. I will be checking the buzz to see how you come up with your low carb ideas.
 
Lela 
Jan. 15, 2012 10:09 am
Lucylove-I deleted your email address comment-don't want you to get spammers.
 
Lela 
Jan. 15, 2012 11:46 am
Hello, Everyone-I updated the recipe today for High Altitude, (over 3000 feet above sea level.) Please look in the footnotes
 
 
 
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Lela

Member Since
Nov. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Slow Cooking, Mexican, Italian

Hobbies
Sewing, Hiking/Camping, Walking

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About Me
I enjoy cooking for our family sit down dinners. Although my kids are grown, we are a close family that enjoys 4-5 sit down dinners a week together. My family's favorite dinner is chicken enchiladas smothered in green chili. I have a passion for cooking, baking for the holidays and food photography.
My favorite things to cook
I am family oriented and spend time with my family enjoying meals. My favorite things to cook are Mexican food and any food my family asks me to cook. My family looks forward to home cooked Mexican food at least once a week and Italian food.
My favorite family cooking traditions
I am on a journey to reclaim family recipes that were lost when the cooks in my family passed away. Cooking traditions are a major part of my passion for cooking. On Christmas Eve, we always had green chili and tamales. Cookie baking, lemon bars, pizzelles , and potica have been a must at Christmas as long as I can remember. My family looks forward to homemade pizza, when we gather as a family to decorate the Christmas cookies. Thanksgiving wouldn't be Thanksgiving without noodles and gravy piled high on mashed potatoes, pumpkin pie, and broccoli and rice casserole. On the 4th of July, there is the 4th of July Potato Salad that I make using 10 pounds of potatoes. Mexican Food is part of our weekly menu--green chili served over mashed potatoes or as a slopper (green chili poured over hamburgers.) I am always making tortillas for someone. They call my tortillas little white pieces of gold. Saturdays are Family night for dinner. It is the one day my kids can request a meal.
My cooking triumphs
Seeking help on the Buzz and the AR Blog has resulted in a few triumphs. I am extremely ecstatic about overcoming the yeast monster. I can now bake baguettes, focaccia and the best rolls in the world, my Grandma Rita's Butter Rolls.
My cooking tragedies
My first attempts at baking bread/rolls resulted in rock hard flat rolls. However, I am improving. Baking at High Altitude is somewhat of a challenge.
 
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