Cracked Wheat Bread
From gaspesiangal 9 years ago
- about 3 1/2 to make
- Serves 10
Softer and lighter than whole wheat.
Ingredients
- 3/4 cups water, warned to 110 degrees shopping list
- 2 tablespoons butter, softened shopping list
- 1/2 cup milk shopping list
- 2 tablespoons brown sugar shopping list
- 1 1/4 teaspoons salt shopping list
- 2 cups bread flour shopping list
- 1 1/3 cups whole wheat flour shopping list
- 1/4 cup cracked wheat shopping list
- 1 1/4 teaspoons active dry yeast shopping list
- 2 tbs vital wheat gluten, optional shopping list
- 1 tbs lecithin, optional shopping list
How to make it
- Rinse a measuring cup out with warm water, dry.
- Add the warmed water, sugar and yeast.
- Stir gently and set aside until mixture becomes foamy, about 10 minutes.
- Pour the yeast mixture into the bowl of a K.A. and add one cup of the bread flour, mix.
- Add the last cup of bread flour,whole wheat flour, cracked wheat, vital wheat gluten, lecithin,salt and milk.
- Mix on #2 with the dough hook, occasionally scraping the sides, until the dough forms a ball and leaves the bottom and sides of the bowl.
- Continue kneading for about 10 minutes.
- Shape dough into a ball and place in an oiled bowl, turning bread to coat all sides.
- Cover bowl and set in a warm, draft free spot until dough doubles. About 1 - 1 1/2 hours.
- Punch down dough, form a loaf and place in an oiled loaf pan.
- Cover and let rise until double, about 1 hour.
- Preheat oven to 350.
- Place loaf pan in oven, rotate after 15 minutes.
- Bake for 40 or until loaf sounds hollow when taped.
- *For a crustier loaf, spritz the interior of the oven 3 times, every 3 minutes.
- **Lecithin will help keep the bread soft and moist for up to three days. Available in health food stores.
- ***Dough rises faster on a bright, dry day.
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