NO KNEAD WHOLE WHEAT BATTER BREAD

2 pkgs. active dry yeast
3/4 cup warm water
2 cups milk, scalded and cooled
3 tablespoons sugar
2 1/2 teaspoons salt
3 tablespoons melted margarine
3 1/4 cups all purpose flour
3 cups whole wheat flour

Insert dough hooks into mixer.

Scald milk, Cool to room temperature.

Pour warm water into large mixing bowl, add yeast, dissolve thoroughly.

Place milk, sugar, salt and 3 cups of flour into mixer bowl. Turn mixer to speed No. 3 to moisten ingredients—about 1/2 minute. Turn mixer to speed No. 6 and mix thoroughly to develop gluten structure. Gradually add 2 more cups of flour. Turn mixer to speed No. 2, add remaining cup of flour. (Reserve 1/4 cup flour for board and hands). Total mixing time should not exceed 13 minutes. Let dough rise in bowl for 30 minutes.

Turn dough out on heavily floured board, flour hands and divide dough in half. Form loaves. Place in two well greased 9x5x3-inch bread pans. Let rise for 30 minutes.

Bake at 375 degrees F for 30 minutes. Baked loaf will sound hollow when tapped with knuckles.

Makes 2 (1 1/2 lb.) loaves
From: Recipelink.com
Source: Sunbeam Mixmaster Mixer Recipes, 1975