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Traditional Pan Bread Runner Up
Whole Wheat Honey Loaf

Sonya Crosby, Coffeyville, KS, entered this hearty and nutritious no-knead batter bread.

1 package active dry yeast
1 3/4 cups warm water (105-115°F), divided
3 2/3 cups whole wheat flour, divided
1/4 cup wheat germ
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon olive oil
3 tablespoons honey

Dissolve yeast in 1 cup of the warm water. Set aside.

In large mixing bowl, combine three cups of the whole wheat flour, wheat germ, salt, raisins and pecans. Add the dissolved yeast, oil, honey, and remaining water. On medium speed, beat 2 minutes. Gradually add enough of the remaining whole wheat four to make a soft batter. Beat vigorously 6 minutes to develop the batter. Cover; let rest 30 minutes.

Lightly spray with nonstick spray or grease a 8½ x 4½-inch loaf pan. Place batter in pan, cover with plastic wrap. Let rise until doubled in size, or to the top of the pan.

Bake in preheated 400°F oven 30 minutes. Tent with foil, reduce heat to 350°F and continue baking for an additional 20 minutes, removing foil last 10 minutes.

Remove from pan and cool on wire rack.

Makes 1 loaf.

Nutritional Analysis: One 1-oz. serving provides 65 calories, 2 g protein, 12 g carbohydrates, 2 g fat, 0 mg cholesterol, 1.5 g dietary fiber, 6 mg calcium, 77 mg potassium and 56 mg sodium.