Whole Wheat Batter Bread

Elizabeth Coblentz was the original Amish Cook columnist.  She and I worked on three cookbooks together, one was our 1992 booklet:  An Amish Christmas.   The other was 1993's Original Amish Cook Cookbook and, finally, in 2002 just before she passed away, we completed The Amish Cook: Recipes  & Recollections.  But there had been another book we were working on together sometime in the late 1990s.  I still have pieces of it in cartons in my basement.

Over the days and weeks ahead I'll share some of the unpublished recipes with Plus members.  Most of these recipes are old, handed down through the family.  They are all handwritten.   In addition to recipes, I do have more neat stuff coming up for Plus subscribers in November....visits to more Amish and Brethren kitchens, more recipes, and other surprises, so stay tuned!:)   This is a photo of the handwritten original for this recipe from Elizabeth Coblentz.

WHOLE WHEAT BATTER BREAD PICTURE

Amish365 Plus: Whole Wheat Batter Bread

 

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Ingredients

• 1 package dry or compressed yeast
• 1 1 /4 cup warm water
• 2 tablespoons honey or brown sugar
• 2 cups white flour
• 1 cup whole wheat flour, unsifted
• 2 teaspoons salt
• 2 tablespoons soft shortening

Instructions

1. Dissolve yeast in water, add honey, half the white flour, salt and shortening.
2. Mix well.
3. Blend in remaining flour with spoon.
4. Cover and let rise in a warm place until doubled in size, about 30 minutes.
5. Stir batter down and spread it evenly in a greased loaf pan, 9 X 5 X 3 inches.
6. Let rise in warm place until batter reaches 1 /2 in from the top of pan.
7. About 40 minutes.
8. Bake at 375 for 40 - 40 minutes.
9. Brush top with shortening.
10. Makes 1 loaf.

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