Amish Whole Wheat Batter Bread
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
- 1 package active dry yeast
- 1 1/2 cups warm water (105 – 115 degrees)
- 3 tablespoons honey
- 2 teaspoons salt
- 1 tablespoon shortening, softened
- 2 cups bread flour
- 1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Makes 1 loaf.
“God gives fresh starts from the inside out.”
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This looks delicious! I wish you could find an Amish recipe for a gluten free loaf of bread, for those who can’t eat wheat or gluten. Thanks, Betsy