Whole Wheat Batter Bread
rec.food.cooking/Betty Kexel (1996)

2 1/2 cups white flour
1 cup plus 2 tablespoons whole wheat flour
1/4 cup whole bran
2 tablespoons wheat germ
1/4 dry milk
1 1/2 teaspoons salt
1/4 cup brown sugar
1 package dry yeast
2 tablespoons oil
1 1/4 cup plus 2 tablespoons hot tap water

Mix together first eight (dry) ingredients for about 1 minute with an electric mixer on low speed.

Mix in oil and water on a low speed for a few seconds. Start at low, and increase to medium speed and beat two minutes. The dough will be sticky and some will cling to the sides. With a rubber spatula push this dough to the center. If the dough clings to the beaters, use rubber spatula to remove.

Remove the bowl to a warm place and cover. Let rise until almost double, about one hour or more.

Stir dough down. Beat vigorously with a wooden spoon about one minute.

Place in a greased (with Margarine) bread pan. Flour your hands lightly to push the dough into the corners and even the top of the bread. Cover and let rise again just to the top of the pan, not over (30 to 45 minutes).

Bake in a 375 degree (F.) oven for 45 minutes. Lay a piece of foil lightly over the top. Bake 10 minutes longer. Bread will sound hollow when tapped when it is done. Remove from pan to cool on wire rack.