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Whole Wheat Batter Bread recipe is the perfect sandwich loaf. It's easy and bakes up just right every time and slices to any thickness that you like. An old fashioned batter bread that takes no kneading.

You know how there are old recipes that have been around from the '60s, '50s, '40s and even the '30s? They are cooked over and over again and passed down from generation to generation.

Well, this is one of those recipes. It was originally called ‘batter bread’.

The great thing about it is that there is yeast but none of the traditional kneading that goes along with yeast bread.

The final mixture just goes into a loaf pan and then the magic happens.

Stick it in a preheated oven and it rises and bakes all at the same time. This Rich Whole Wheat Batter Bread recipe comes out nice and golden.

There’s no tearing or smashing when you try to cut it either. It stands up to any bread knife with a perfect slice every time.

🥘 Ingredients

All-purpose flour - helps make the bread lighter in flavor.

Whole wheat flour - adds lots of good nutrients and taste.

Active dry yeast - helps the dough rise.

Water - necessary for activation with the leavening agent.

Ground ginger - is a mild seasoning factor.

Coconut sugar - just a little for taste. It does not make the bread sweet.

Dairy-free milk - is a great flavor enhancer for the bread.

Salt - you need a touch of salt for overall taste.

Coconut oil, liquid (melted but cooled if it is solid) - adds a wonderful flavor to the baked bread.

It is soft enough for delicious eating and sturdy enough to pile high with your favorite spread and sandwich ingredients.

And the toast! It is perfect with or without cashew butter. The perfect breakfast to many an adult and child. This adult included.

One of my favorite sandwiches is to smear the bread with a nice thick layer of my recipe for Almond Mayonnaise and then pile on a layer of roasted red bell pepper, sautéd mushrooms and, of course, lots of fresh spinach.

Slice it in half and take a big bite. Yeah, that’s right!

🔪 Instructions

Mix the two types of flour together in a small bowl.

In a large mixing bowl dissolve yeast in warm water.

Stir in ginger and 1 tablespoon coconut sugar.

Stir in the remaining coconut sugar, dairy-free milk, salt and oil.

With a mixer on low beat in flour, one cup at the time. Beat well after each addition of flour.

The last cup of flour probably needs to be beaten in with a wooden spoon.

If the dough seems too sticky to handle then add a little more flour.

Place dough in a well-greased loaf pan. Let stand in a warm place until dough doubles in size.

Bake at 350° for 60 minutes.

🍞 Easy baked goods

If you want a simple sweet bread that's also fun then try this Homemade Monkey Bread with dates.

Blueberry Banana Bread is the best thing in the morning or afternoon.

These are deliciously savory Brown Bread Irish Scones that can be buttered or slathered with jam.

Keep this recipe because it takes advantage of all of the common household ingredients that are already in your cupboard and you’ll never be short on bread.

In less than an hour, you have a nice fresh loaf Rich Whole Wheat batter bread.

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If you take a photo of your perfectly baked loaf of bread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Rich Whole Wheat Batter Bread Ginny McMeans Rich Whole Wheat Batter Bread is the perfect sandwich loaf. 5 from 5 votes Print Recipe Prep Time 5 mins Cook Time 1 hr Total Time 1 hr 5 mins Course Bread Cuisine Loaf Bread Servings 14 Slices Calories 201 kcal Ingredients 1x 2x 3x 3 1/4 cups all-purpose flour

1 1/2 cup whole wheat flour

1 package active dry yeast

1 cup warm water

pinch ground ginger

2 tablespoons coconut sugar

12 ounces dairy-free milk

1 teaspoon sea salt

4 tablespoons coconut oil, liquid (melted but cooled if it is solid) Instructions Mix the two types of flour together in a small bowl.

In a large mixing bowl dissolve yeast in warm water.

Stir in ginger and 1 tablespoon coconut sugar.

Stir in the remaining coconut sugar, dairy-free milk, salt and oil.

With a mixer on low beat in flour, one cup at the time. Beat well after each addition of flour.

The last cup of flour probably needs to be beaten in with a wooden spoon.

If the dough seems too sticky to handle then add a little more flour.

Place dough in a well greased loaf pan. Let stand in a warm place until dough doubles in size.

Bake at 350° for 60 minutes. Notes You may freeze Batter Bread after it has cooled completely and up to 4 months. Nutrition Serving: 2 Slices Calories: 201 kcal Carbohydrates: 33 g Protein: 5 g Fat: 5 g Saturated Fat: 3 g Sodium: 182 mg Potassium: 112 mg Fiber: 2 g Sugar: 1 g Vitamin A: 50 IU Calcium: 39 mg Iron: 1.9 mg Tried this recipe? Let us know how it was!

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