Honey Wheat Batter Bread
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1/8 teaspoon ground ginger
3 tablespoons honey
1-1/2 cups milk, scalded and cooled to lukewarm (105°F)
1 teaspoon salt
2 tablespoons vegetable oil
2-1/2 cups bread flour
1-1/4 cups whole wheat flour
3/4 cup wheat germ Recipe
Spray 1 2-pound coffee can or 2 1-pound coffee cans and lids with non-stick vegetable spray.
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add ginger, honey, milk, salt, and oil to dissolved yeast; blend thoroughly. Combine flours and wheat germ; gradually beat into yeast mixture to make a stiff batter. Spoon into prepared coffee can(s); cover with lid(s). Let stand in a warm, draft-free place until batter pushes the lid(s) off, about 1 hour.
Preheat oven to 350°F. Bake 45 minutes for small cans (60 minutes for large can). Cool in can(s) for 5 minutes. Remove from can(s); cool completely in upright position on a wire rack.
Makes 1 large or 2 small loaves
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