Cracked Wheat Bread II The Best Recipes

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Wednesday, November 14, 2012

Cracked Wheat Bread II

"Nutty and wet, this bread is light and makes terrific toast."

Ingredients :

1 1/four cups warm water
1/2 cup cracked wheat
1 (.25 ounce) bundle active dry yeast
1/3 cup heat water (110 degrees F/45 tiers C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup complete wheat flour
4 cups all-reason flour

Instructions :

Prep : 20M	Cook : 20M	Ready in : 55M

In a small saucepan, deliver water to a boil. Stir in cracked wheat and simmer for 10 mins; allow cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand till creamy, approximately 10 minutes.
Pour the cracked wheat mixture into a huge bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, complete wheat flour and a couple of cups of the bread flour; stir well to combine. Stir in the final flour, 1/2 cup at a time, beating nicely after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead till smooth and elastic, about 10 minutes. Lightly oil a big bowl, area the dough inside the bowl and turn to coat with oil. Cover with a humid cloth and permit upward push in a warm place until doubled in volume, about 1 hour.
Deflate the dough and flip it out onto a gently floured floor. Divide the dough into equal pieces and form into loaves. Place the loaves into gently greased 9x5 inch loaf pans. Cover the loaves with a humid fabric and let rise till doubled in extent, approximately 40 minutes. Meanwhile, preheat oven to 375 ranges F (a hundred ninety levels C).
Bake in a preheated 375 degree oven 30 to 35 mins, or until the loaves sound hole when tapped on top and bottom. Cool on racks.

Notes :

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