Easy Multigrain Batter Bread Source: Betty Crocker's Low Fat Cholesterol CookbookUsing multigrain hot cereal is a shortcut to keeping several different flours on hand for breadmaking. 2 tablespoons honey 1 teaspoon salt 1 package active dry yeast 1 cup whole wheat flour 1 1/4 cups warm water (105 to 115 degrees) 1/2 cup uncooked mixed grain hot cereal (dry) 2 cups all-purpose flour Dissolve yeast in warm water in large bowl. Add all- purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigorous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40 to 45 minutes or until almost double. Spray loaf pan, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger.) Heat oven to 375 degrees. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack.
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