Batterway Whole Wheat Bread

Chef’s Note

“Red Star:  You can substitute Instant Yeast (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly.  For traditional methods use equal amounts.  For bread machine use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. ”




2 Loaves




  • 2 cupswhole wheat flour
  • 4 cupsbread flour
  • 3 teaspoonssalt
  • 2 12 cupswater
  • 4 12 teaspoonsactive dry yeast
  • 14 cuphoney
  • 14 cupshortening, softened
  • Directions

  • Have water at 110°-115°F and all other ingredients at room temperature.
  • Measure the first 3 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the honey, shortening and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth; 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled — about 30 minutes. Meanwhile, grease two 5 x 9- OR 4 1/2 x 8 1/2 – inch loaf pans.
  • Beat down raised battter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Tap pans on table to settle the batter. Let rise until edges of batter comes to within 1-inch of tops of large pans or reaches tops of smaller pans — about 30 minutes. .
  • Bake 40 to 50 minutes. or until well browned on sides and tops, in preheated 375°F oven. Remove from pans and cool on rack. Brush with butter for soft crusts.
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