Garden Batter Bread
A hearty, nutritious bread with wheat germ and shredded carrots, perfect for wholesome sandwiches or as a breakfast treat, appealing to health-conscious bread lovers.
Ingredients
Instructions
- In a large mixing bowl, combine 2 cups of flour, yeast, and salt.
- Add warm water, molasses, oil, and egg to the dry ingredients.
- Beat at low speed on electric mixer for 1/2 minute.
- Scrape the sides of the bowl constantly.
- Beat for 3 minutes at high speed.
- By hand, stir in the remaining flour, wheat germ, shredded carrots, and snipped parsley.
- Turn the batter into a greased 2-quart casserole dish.
- Cover and let rise in a warm place until nearly doubled in size (about 45 to 60 minutes).
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Cover loosely with foil after the first 20 minutes of baking.
- Remove from casserole dish as soon as done.
- Brush the top crust with melted butter or margarine if desired.
- Allow the bread to cool before slicing.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have wheat germ, you can substitute with ground flaxseed or oat bran. To enhance flavor, add spices such as cinnamon or nutmeg. Adjust the moisture by adding extra water if the batter seems too thick. This recipe can be made vegan by substituting the egg with a flax egg or applesauce.
Serving Suggestions
This bread is delicious served warm with a pat of butter or margarine. Pair it with a hearty soup or salad for a balanced meal; it complements Spinach Sauteed With Mushrooms beautifully. For breakfast, enjoy it with jam or honey. It also makes a great base for sandwiches or a side for brunch, alongside dishes like Mother'S Lemon Snow Cake.
Storage & Reheating
Store leftover Garden Batter Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. To reheat, simply pop slices in the toaster or warm them in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Batter Bread contains roughly 7644 calories, with 102g protein, 1065g carbohydrates, and 355g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (307% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture. Start with 2 cups of whole wheat flour and add more water as needed to achieve the right batter consistency.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. A toothpick inserted into the center should come out clean or with just a few crumbs attached. Keep an eye on the color; if it browns too quickly, cover it loosely with foil.
Can I add other vegetables to this recipe?
Absolutely! Feel free to incorporate finely chopped vegetables like zucchini or bell peppers for added nutrition and flavor. Just make sure to drain excess moisture from the vegetables to prevent the batter from becoming too wet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).