Whole Wheat Batter Bread

If kneading whole wheat dough has ever defeated you, batter bread is your shortcut. There is no kneading at all, you simply beat the sticky dough hard with a mixer to develop the gluten, then let it rise once right in the loaf pan. That makes this one of the easiest ways into honest, 100% whole wheat baking.

The loaf earns its hearty reputation. Wheat germ and soy flour fold extra fiber, protein, and a nutty richness into the crumb, while honey and molasses lend a deep color and just enough sweetness to round off whole wheat’s earthiness.

Texture is everything with a batter dough: it should be thick and sticky, not runny. If it pours, beat in more flour until it holds.

Watch the rise closely. This bread climbs fast, so bake it the moment it reaches almost the lip of the pan, before it spills over.

Pro Tips

• Use very warm, not hot, water to wake the yeast; too hot and you kill it.
• Warming the flour and covering with a hot, damp towel speeds and evens the rise.
• Turn the loaves out of their pans immediately so the bottoms don’t steam and go soggy.

Variations

• Stir in rolled oats, sunflower seeds, or cracked wheat for more texture.
• Swap part of the whole wheat for rye flour and add caraway.
• Add a handful of raisins and a little cinnamon for a breakfast loaf.