Serves: 5
Total Calories: 838
Yield: 2 Large Loaves

3 tablespoons (3 packets) active dry yeast
4 cups lukewarm water
4 tablespoons honey
1 1/2 tablespoons salt
7 1/2 cups whole wheat flour
2-3 tablespoons cornmeal to sprinkle on pans

1. Generously grease (with butter or oil) two 9-x-5-inch bread pans, sprinkle generously with cornmeal, and set aside.

2. Place all of the ingredients in a large mixing bowl and beat well for 10 minutes with a wooden spoon, or use an electric mixer with a dough hook. (You are not going to knead this dough, so the beating and the rising are the only workouts it will get). Cover and set in a warm spot for 30 to 35 minutes, or until the dough almost doubles in bulk.

3. Poke the batter down with your fingers, cut it in half with a knife, and place in the prepared pans. Cover and set in a warm spot for about 40 to 45 minutes, or until the dough almost doubles in bulk (if using standard pans, it will not quite reach the tops).

4. Place the pans in a preheated 400°F oven and bake for about 50 minutes, or until the loaves are dark brown and hollow-sounding when rapped on the bottom with your knuckle. If the bread is even slightly soggy, put the loaves back into the oven directly on the oven rack and bake for another few minutes. Cool on a wire rack before serving.

FYI
Batter breads rise very quickly and don't have to be kneaded, so they are great time savers. They can be made in about half the time it takes to make a kneaded bread.

Nutritional Facts:

Serves: 5
Total Calories: 838
Calories from Fat: 0

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread