Multi-Grain Batter Bread
Circle B Kitchen
Batter breads are a special class of yeast breads that are higher in moisture than traditional breads and require no kneading beyond what your mixer accomplishes for you. They're super easy to make and the resultant bread has a wonderfully moist, sort of chewy texture with a light, crisp crust. As you can well imagine, it makes fabulous toast, but is awesome no matter what the application. I hope you will think of my recipe as a template to create your own version with add-ins that suite your own tastes. If you would like to use more whole wheat flour, I would suggest using a white whole wheat (King Arthur Flour), but if you would like to use all whole wheat, you will probably need to increase the liquids accordingly. You could also use all white flour if you'd like, but conversely, you may need to reduce the liquid ingredients. Happy baking!
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 package active dry yeast (2 ¼ teaspoons)
1 ¼ cups milk
1/3 cup water
1/3 cup whole wheat flour
1/3 cup wheat germ
1/3 cup quick oats
2 tablespoons chia seeds, wheat berries, sunflower seeds or flax seeds
Grease bottoms and sides of an 8 ½ by 4 ½-inch loaf pan with shortening or cooking spray.
In the bowl of a stand mixer combine the all-purpose flour, sugar, salt and yeast using the paddle attachment.
In a small saucepan, heat the milk and water over medium heat until (120 to 130 degrees. Add this mixture to the flour mixture and beat on low speed until moistened. Then increase the speed to medium and beat for another 3 minutes, scraping the bowl occasionally.
Stir in the whole wheat flour, wheat germ, oats and seeds. Combine thoroughly.
Preheat oven to 400 degrees.
Pour the batter into the prepared loaf pan, loosely cover with plastic wrap and let rise for about 30 minutes.
Place in preheated oven and bake for 25 minutes. The top of the loaf should be golden brown and quite crisp.
Remove the loaf from the pan to a cooling rack. Serve warm or room temperature.
Store in a Ziploc bag in the refrigerator. Best reheated in a low oven or toaster oven.