This cracked wheat recipe is light nutty moist and makes great toast
Prep Time
1 hr 40 mins
Dificult
Medium
Servings
2 hrs 30 mins
Ingredients
Instructions
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 1/3 cup of warm water. Let stand until creamy
about 10 minutes.
Pour cracked wheat mixture into a large bowl. Stir in butter
salt
molasses
honey
milk
yeast mixture
whole wheat flour
and 2 cups of all-purpose flour; stir well to combine. Stir in remaining flour
1/2 cup at a time
beating well after each addition.
When 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 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 dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form into loaves. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume
about 40 minutes. Meanwhile
preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven
30 to 35 minutes
or until loaves sound hollow when tapped on top and bottom. Cool on racks.