Grandma’s Batter Bread

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  • 4 cups unbleached flour (bread flour, all-purpose, or a combo of 3 cups white and 1 of whole-wheat)
  • ½ tsp. yeast
  • 2 tsp. salt
  • ¼ cup maple syrup
  • 2 cups (approx.) warm water



  1. Put dry ingredients (flour, yeast, salt) in large bowl and stir together.
  2. Add warm water and syrup and stir to make very sticky dough.
  3. Cover with plastic wrap and a towel and put it aside for 14-24 hours.
  4. Uncover and stir the mixture down. Replace cover and let it rest for an additional hour.
  5. While dough is resting for its final hour, heat your oven to 425 degrees.
  6. Place pot that will cook the bread in oven WHILE EMPTY to heat for about an hour.
  7. Carefully remove pot from oven. You may brush it with just a bit of oil (peanut or grapeseed oil)
  8. Scrape the bread mixture into the pot and put the lid on.
  9. Bake for 30 minutes covered. Remove lid and bake for another 15 to 20 minutes uncovered.
  10. Allow to cool before slicing.
  11. This mixture can be baked in a regular oiled bread pan. The loaf pan doesn’t need to be pre-heated.

This recipe is very flexible. If I want a very tall loaf, I sometimes use 1 extra cup of flour and a little more water. The consistency should be gooey, but not runny.

If you want a more interesting texture, add 1 cup of seven-grain cereal or rolled oats instead of the whole wheat. I happen to like bread a little on the sweet side, so adjust the amount of sweetener to suit your own taste.