Multi-Grain Batter Bread

Multi-Grain Batter Bread
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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.3 mg
  • Sodium: 92.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Multi-Grain Batter Bread calories by ingredient


This is a fairly fast & easy bread to make as it does not have to be kneaded. This is a fairly fast & easy bread to make as it does not have to be kneaded.
Number of Servings: 32


    3 cups Brown Rice Flour
    2/12 cups Whole Wheat Flour
    2 tsp Turbinado Sugar
    1 tsp Salt
    1/4 tsp Baking Soda
    2 pkgs Dry Active Yeast (=4.5 tsp)
    2 cups Milk, Nonfat
    1/2 cup Water
    1/2 cup Wheat Germ (untoasted)
    1/2 cup Oats

    1/4 cup Cornmeal
    2 Tbsp Vegetable Shortening


1. Grease bottoms & sides of 2 loaf pans (8.5x4.5x2.5"), with shortening & dust with cornmeal.
2. In a large bowl, mix 3 cups of rice flour & 1/2 cup of wheat flour with sugar, salt, baking soda & yeast.
3. Heat milk & water in saucepan over medium heat until very warm.
4. Add milk mixture to flour mixture & beat with electric mixer on low until moistened. Beat on medium speed for 3 more minutes, scraping the sides of the bowl.
5. Stir in rest of wheat flour, wheat germ & oats until batter is stiff.
6. Divide batter between loaf pans. Round tops of loaves by patting with floured hands, & sprinkle with cornmeal.
7. Cover pans loosely with plastic wrap & let rise in a warm place about 30 minutes, or until batter is about 1" below tops of pans.
8. Pre-heat oven to 400.
9. Bake about 25 minutes or until tops of loaves are light brown.
10. Remove from pans to wire rack to cool.

Makes 2 loaves, 16 slices from each.

Number of Servings: 32

Recipe submitted by SparkPeople user JULIEIRENE.

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