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 calories
carbohydrate: 29.5 g
cholesterol: 4 mg
fat: 1.8 g
fiber: 1.8 g
protein: 4.4 g
saturatedFat: 1 g
servingSize: -
sodium: 364 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

Nutty and moist, this bread is light and makes great toast.

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