BATTERWAY WHOLE WHEAT BREAD OR ROLLS

2 cups whole wheat flour
4 cups sifted all-purpose flour
4 tsp. salt
2 1/2 cups warm water (110-115 degrees F)
2 pkgs. Red Star Active Dry Yeast
1/4 cup soft vegetable shortening
4 tbsp. (1/4 cup) honey or brown sugar

Pour the warm water into a mixing bowl and add the yeast. Let stand a few minutes. Stir to dissolve. Add about half the dry ingredients which have been mixed together, the shortening, and the honey.

Start the Mixer on medium speed, or beat by hand. Beat 2 minutes or until smooth. Beating in this recipe takes the place of kneading. Stop Mixer. Add the rest of the dry ingredients. Blend in with spoon until batter is smooth again - 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled - about 30 minutes.

Meanwhile, grease two 4 1/2 x 8 1/2 x 2 3/4-inch, two 9 x 5 x 3-inch, bread loaf pans, or 24 large muffin cups.

Stir down batter by beating 20 to 25 strokes. This is a thick, somewhat sticky batter. Put into the pans. Batter will fill pans 1/3 to 1/2 full, muffin cups 1/2 full. Let rise in warm place until edges of batter reach tops of pans - about 40 minutes.

Bake loaves in preheated quick moderate oven (375 degrees F) for 40 to 50 minutes, or until well browned on sides and tops. Bake rolls in preheated moderately hot oven (400 degrees) for 15 to 20 minutes. Remove from pans and cool on racks.

Makes 2 loaves or 2 dozen large rolls
From: Recipelink.com
Source: Recipe pamphlet: New Recipes for Baking the Batter Way, Red Star Yeast, Universal Foods Corporation, not dated