Whole Wheat Batter Bread and Cinnamon Rolls- original recipe by Jen Coon, green highlights are amy's comments
4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon
Follow step 1 and let sit for 30-60min. Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min. then form into bread, rolls, or cinnamon rolls
Original Recipe
4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax
Directions
1. Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2. Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.
4c whole wheat flour
2 envelopes rapid rise yeast (2 1/4t in one envelope) or 1T plus 2t yeast (I used more 2-3T) amy's additions
2 tsp salt
1 3/4c water and (1/4-1/2c powdered milk)
¼ cup honey
3 Tbsp coconut oil
1/4c flax
1/2 t cinnamon
Follow step 1 and let sit for 30-60min. Add the flax/wheat bran and flour till it is a not sticky, compact ball. Let sit 30-60min. then form into bread, rolls, or cinnamon rolls
Original Recipe
4 cups whole wheat flour
2 envelopes rapid rise yeast
2 tsp salt...
1 ½ cups water
¼ cup milk
¼ cup honey
3 Tbsp coconut oil
½ cup wheat bran or flax
Directions
1. Combine 2 cups flour, undissolved yeast, and salt in a large bowl (or large food processor). Heat (on stove or microwave) water, milk, honey, and oil until very warm (120-130 degrees). Add the warm liquid to the flour mixture. Beat with an electric mixer at medium speed for 2 minutes, scraping the bowl occasionally. Allow the mixture to sit for 30-60 minutes. This is called the sponge. It will get very big and bubbly.
2. Add ½ cup flour and the wheat bran; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. At this point, you can do several things.
For Bread: I only add 1-2T of honey. Place dough in a greased 9”x5” loaf pan. Cover, let rise in a warm, draft-free place until doubled in size, about 1 hour. Preheat oven to 375 degrees. Bake for 45 minutes or until done. Remove from pan; let cool on a wire rack.
For Cinnamon Rolls: Shape the dough into a compact ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel. Place in a warm, draft-free place until doubled in size, about 1 hour. Meanwhile, measure ¼ cup coconut oil, ½ cup honey, cinnamon and mix together. You may need to warm slightly to get the oil to melt into the honey, but then put it in the fridge so it gets a little more viscous. It needs to be spreadable but not runny.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.
Lift the dough out (without punching it down) and lay it onto a clean floured surface. Using your hands or a rolling pin, shape the dough into a large flat rectangle. Dough should be about 1/3rd inch thick.
Spread the honey butter mixture evenly over the rectangle. Sprinkle generously with cinnamon. Then add whatever things you like! Like raisins, walnuts, pecans, chopped chocolate, coconut, candied ginger or orange peel, dried fruits like cranberries, apricots, etc. Sometimes I soak the dry fruits in juice or milk before adding them, so they soften up. Get creative!
Roll the dough up into a log, trying to wind it up firmly. Cut log into even slices and place into an oiled casserole pan. (12-14 rolls) Leave even spacing between them for the dough to rise.
Cover and let rise in a warm place until they begin to fill the pan.
Bake at 350 degrees in the middle of the oven for 15-20 minutes until golden. Brush honey butter on top for a golden finish.
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