Cracked Wheat Bread Two Ways
From jo_jo_ba 12 years ago
- 4 hours to make
- Serves 36
Both a "basic" and a "redux" version of this healthy, hearty bread are on the table! Tender enough but still toothsome and great for toasting or sandwiches, this is a homey, feel good recipe you can keep in the freezer for breakfast anytime! Read more Adapted from Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig. See less
Ingredients
- 1 1/2 cups cracked wheat or bulgur shopping list
- 1/4 cup 12 grain cereal shopping list
- 1/4 cup honey shopping list
- 1/2 cup dark brown sugar shopping list
- 1 2/3 cups boiling water shopping list
- 4 cups whole wheat bread flour shopping list
- 2 cups flour shopping list
- 2 tbsp instant yeast shopping list
- 1 1/4 cups warm water shopping list
- 1 tbsp softened butter shopping list
- 1 tbsp olive oil shopping list
- 1 tsp salt shopping list
For Redux (1 loaf)
- 3/4 cup dark raisins, soaked in hot water and drained shopping list
- 1/4 cup sunflower seeds shopping list
- 1/4 cup pumpkin seeds shopping list
How to make it
- In a medium bowl, combine the cracked wheat, 12 grain cereal, honey, brown sugar and boiling water. Cover and let stand at room temperature overnight.
- In a large bowl (or bowl of a stand mixer with a dough hook) whisk together the flours and yeast.
- Add the warm water and begin mixing on low speed to combine the ingredients, then add the soaked mixture and mix in to form a dough.
- Add the butter, oil and salt.
- Knead on medium-low speed for 15 minutes.
- Cover and let rest 45 minutes.
- Punch down and knead briefly, then shape into two loaves and place in greased loaf pans.
- Cover lightly and let rise 1 hour.
- Preheat oven to 350F.
- Bake loaves 1 hour, rotating pans halfway through and tenting with foil if necessary.
For Redux (1 loaf)
- If desired, knead raisins, sunflower and pumpkin seeds into half the dough after the first rise. Continue as usual.
People Who Like This Dish 2
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- luisascatering Burlingame, CA
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