Cracked Wheat Bread II recipe
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Ingredients
- 1 ¼ cups warm water ½ cup cracked wheat 1 (.25 ounce) package active dry yeast ⅓ cup warm water (110 degrees F/45 degrees C) 2 tablespoons butter, softened 1 tablespoon salt 2 tablespoons molasses 2 tablespoons honey 1 cup milk 1 cup whole wheat flour 4 cups all-purpose flour
Nutrition Info
- 151 caloriescarbohydrate: 29.5 gcholesterol: 4 mgfat: 1.8 gfiber: 1.8 gprotein: 4.4 gsaturatedFat: 1 gservingSize: -sodium: 364 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Cracked Wheat Bread II
Directions
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In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes, let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour, stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.