Batter breads only require one quick rise and no kneading — perfect for yeast-bread novices. They lack the complex flavor of twice-risen yeast bread, but this recipe more than makes up for it with the addition of flavorful pumpkin, dill and walnuts. White whole wheat is a lighter, milder version of whole wheat flour. This bread is perfect with a hot bowl of soup.
Makes 1 loaf
2 cups whole-wheat flour
1 cup white whole wheat flour, or all-purpose flour
1 3/4 teaspoons salt
2 1/4 teaspoons instant yeast
2 teaspoons dried dill, or 1 tablespoon fresh
1 cup milk, heated to lukewarm
1/4 cup warm water
1/2 cup canned pumpkin puree
1 large egg
2 tablespoons honey
1 tablespoon molasses
1/2 cup chopped walnuts
In a large mixing bowl, combine flours, salt, yeast and dill.
Add milk, water, pumpkin, egg, honey and molasses to flour and mix thoroughly, until all ingredients are incorporated. Beat mixture with a wooden spoon for another minute or two, until slightly elastic.
Add walnuts to batter, and stir to incorporate.
Preheat oven to 375 degrees.
Pour batter into an oiled 8-inch cake pan or a loaf pan, and cover with oiled plastic wrap. Let rise until slightly puffed, about 45 minutes. Bake bread until firm and browned, 45 to 55 minutes.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))