Cracked Wheat Bread Two Ways |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 36 |
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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. Ingredients:
1 1/2 cups cracked wheat or bulgur |
1/4 cup 12 grain cereal |
1/4 cup honey |
1/2 cup dark brown sugar |
1 2/3 cups boiling water |
4 cups whole wheat bread flour |
2 cups flour |
2 tbsp instant yeast |
1 1/4 cups warm water |
1 tbsp softened butter |
1 tbsp olive oil |
1 tsp salt |
for redux (1 loaf) |
3/4 cup dark raisins, soaked in hot water and drained |
1/4 cup sunflower seeds |
1/4 cup pumpkin seeds |
Directions:
1. 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.
2. In a large bowl (or bowl of a stand mixer with a dough hook) whisk together the flours and yeast.
3. 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.
4. Add the butter, oil and salt.
5. Knead on medium-low speed for 15 minutes.
6. Cover and let rest 45 minutes.
7. Punch down and knead briefly, then shape into two loaves and place in greased loaf pans.
8. Cover lightly and let rise 1 hour.
9. Preheat oven to 350F.
10. Bake loaves 1 hour, rotating pans halfway through and tenting with foil if necessary.
11. For Redux (1 loaf)
12. If desired, knead raisins, sunflower and pumpkin seeds into half the dough after the first rise. Continue as usual.
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