Lesleigh's Whole Grain Batter Bread

A hearty, no-knead yeast bread loaded with whole grains. Whole wheat flour, oatmeal, and cooked Wheateena cereal give this loaf a dense, nutty crumb, while maple syrup and sugar add a touch of sweetness. Rice or soy milk keeps it dairy-free and vegan.

This is a batter bread, not a kneaded bread. You mix everything together, and that’s it. No kneading, no shaping, no punching down. The dough is very sticky, which is exactly right. It goes straight into oiled loaf pans and rises in place.

The trade-off for that simplicity is time. This dense, grain-heavy dough takes about 4 hours to double on a warm day. Don’t rush it. Underdone rising means a brick-heavy loaf. Let it take as long as it needs.

Kitchen Tips

• If using thick rice or soy milk, thin it with water to the consistency of regular milk. Too thick and the dough won’t hydrate properly.
• Oil or spray the loaf pans generously. This sticky dough bonds to bare metal.
• The bread is done when it sounds hollow when tapped on the bottom after an hour of baking.
• Let it cool completely before slicing. Hot batter bread is gummy and compresses when cut.

Variations

• Add a handful of sunflower seeds or flaxseed to the batter for extra crunch and nutrition.
• Replace maple syrup with honey if not keeping it strictly vegan.
• Stir in dried cranberries or raisins for a sweeter breakfast bread.