Brown Batter Bread

As I have mentioned before, I am a big fan of whole wheat bread and I am still on the quest for the perfect recipe. This perfect bread must correspond with the following criteria:

• Ease (Are there too many steps? Is there a lot of kneading involved?)
• Time (Does it require a third rising or lengthy risings?)
• Texture (It must be soft enough for breakfast, but firm enough for sandwiches.)
• Taste (I like my bread moist, sweet, and hearty, but not too wheaty.)

I think this bread is the best I have made yet, and it may just be the perfect recipe. I have only baked one other bread that tasted better than this one, which required no kneading or rising times, but it could not withstand sandwiches at all. Also, this bread is a batter bread and requires no kneading, which is easier and less time consuming. The recipe is from Company's Coming "Breads".

Brown Batter Bread
2 tsp. granulated sugar
1/2 cup warm water
1 (8g) package active dry yeast
1 1/4 cups milk
1/4 cup molasses
1/4 cup granulated sugar
1/2 cup butter or hard margarine
2 tsp. salt
2 large eggs
2 1/2 cups whole wheat flour
3 cups all-purpose flour
2 tsp. butter or hard margarine, softened, for brushing tops (optional)

Stir first amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Meanwhile, scald milk in saucepan. Remove from heat. Add next 4 ingredients. Stir until sugar is dissolved and butter is melted. Cool to lukewarm. Add yeast mixture. Pour into large bowl.

Beat in eggs. Gradually beat in both flours. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 1/4 hours until doubled in bulk. Stir batter down. Divide dough between 2 greased 9x5x3 inch loaf pans. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size. Bake in 375◦F oven for 30 to 35 minutes. Turn out onto racks to cool. Brush warm tops with second amount of butter. Makes 2 loaves.

My Notes: I skipped brushing the tops with extra butter, they didn't need it. I used all whole wheat flour, instead of part all-purpose flour, and the bread certainly was not too heavy or wheaty. I halved all of the ingredients, except for the first three, which worked out perfectly to make just one loaf.

Paré, Jean. "Brown Batter Bread." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 14.