Whole Wheat Batter Bread

Name: Whole Wheat Batter Bread
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Yield: 2 loaves, 8-12 serving(s)
Ingredients: 1 tablespoon saf instant yeast; 1/2 cup warm water; 3 tablespoons honey; 1 (13 ounce) can evaporated milk (not condensed); 1 teaspoon salt; 2 1/2 cups whole wheat flour; 2 cups all whole wheat flour or 2 cups all white flour; 2 tablespoons oil

Submitted by Chef #607540

"Whole Wheat batter bread in a can. Really easy if you don't have a large stand mixer or bread machine, and don't like kneading by hand."

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Ready In:: 3hrs
Ingredients:: 8
Yields:: 2 loaves
Serves:: 8-12

ingredients

1 tablespoon saf instant yeast
¹⁄₂ cup warm water
3 tablespoons honey
1 (13 ounce) can evaporated milk (not condensed)
1 teaspoon salt
2 ¹⁄₂ cups whole wheat flour
2 2 cups all whole wheat flour or 2 cups all white flour
2 tablespoons oil

directions

2 EMPTY 28 oz cans, well rinsed, dried, and greased well, labels removed for baking loaves.
Combine water, honey, oil and evaporated milk. Stir together flours, salt, and instant yeast. Add dry ingredients 1 cup at a time to liquid, beating well with a large spoon after each addition. Divide dough evenly between the two greased cans. Cover each can with greased plastic wrap. Let rise in warm place approximately 1 to 1/2 hours until dough rises above lip of can. Remove plastic wrap when risen, and bake in 350 oven 50-60 minutes, until loaf sounds hollow when tapped. Let cool in cans on rack 10 minutes. With a sharp knife, loosen the crust around the edge of the can, and slide each loaf out of can, cooling on rack.