clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Nutri Batter Bread

  • Author: Meagan


This recipe is directly from an old Company’s Coming ‘Breads’ book by Jean Pare and the girls and I had it for dinner last night with some Chicken and Rice Soup from the freezer.



Nutri Batter Bread

1 1/4 c. warm, not hot, water AND 1 t. sugar

1/4 oz. or 8 g dry active yeast

In a small bowl, stir the sugar into the warm water, sprinkle the yeast in and let the mixture sit for about 10 minutes before stirring to dissolve the yeast.

1 c. lukewarm milk

1/4 c. EACH oatmeal, wheat bran AND wheat germ

3 T. molasses

2 T. butter, softened

2 t. salt AND 1 egg

Combine these 8 ingredients in a large bowl and beat them together (I used my electric hand mixer), then add in the yeast mixture and beat well again.

2 c. whole wheat flour

1/4 c. sunflower seeds (or sesame seeds)

1 c. flour


Beat in the whole wheat flour (I just did this by hand with my heavy wooden spoon) then add in the sunflower seeds and the regular flour and beat it again as best as you can.  At this point I used a spatula to scrape down the sides of the bowl and made a neat looking mound of batter.  Cover the bowl with a greased piece of waxed paper and then a tea towel and put it in a warm place for about 45 minutes, until it’s doubled in size.  I have a ‘proofing’ setting on my range, so I just put the whole thing in the oven, but Jean Pare says that putting the covered bowl in the oven with the oven light on should be a warm enough place.

Then stir the batter down and add in;

1 1/2 c. flour

Mix well, keeping in mind that it’s batter bread and not really dough, and then spoon it evenly into 2, 9 x 5 inch greased loaf pans.  Cover them both with greased wax paper and a tea towel and put the pans in a warm place for about an hour until it’s doubled in size.

Bake at 350 for 30 minutes, and allow the bread to rest for about 5 minutes before turning out onto racks to cool.

  • Category: Bread and Buns, Loaves


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.