Multigrain Batter Bread

Multigrain Batter Bread
1 1/4 cup warm water
2 teaspoons granulated (white) sugar
1 package instant yeast
1 cup warm milk
1 large egg
2 Tablespoons molasses
1 Tablespoon olive oil
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup old-fashioned oats
3 cups whole wheat flour, divided

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for about ten minutes, until frothy. Stir to dissolve yeast.
Stir in the next four ingredients. Add the next five ingredients, mix well. Stir in one cup of flour, then another cup.
Allow the dough to rise in the bowl for approximately one hour.
Stir in the remaining one cup of flour. Divide the dough evenly among two greased 9x5 inch loaf pans. Allow to rise for another hour.
Bake at 375◦F for 30 minutes. 

This is another quick batter bread recipe, that requires no kneading and seems to rise better than my traditional breads. It also contains a nice mix of healthy, hearty grains. I developed this recipe from looking at several other whole wheat batter bread recipes.