'CRACKED WHEAT' BREAD
When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you're at home for a while. There's only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 5h
Yield Two loaves
Number Of Ingredients 11
Steps:
- In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
- Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
- Punch down the dough again, cover the bowl and allow to rise for another hour.
- Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
- Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 4 grams, TransFat 0 grams
CRACKED WHEAT BUTTERMILK BREAD
Slices of this crusty bread are great alongside meals or for sandwiches. It's one of the lightest wheat breads I've ever tried. -Ruth Stoops, Cincinnati, Ohio
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.
Nutrition Facts :
CRACKED WHEAT BREAD
This is a slightly sweet, very hearty bread that's great with soup or just by itself. Like many breads, it takes some time the first time, but once you get the hang of it, it's pretty easy. The original recipe says this will make two loaves, I prefer however to make four, small 'personal' loaves which can be frozen for personal use or given as gifts.
Provided by St. Paul Eric
Categories Yeast Breads
Time 3h45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water (you'll need 2 cups).
- In a large bowl, mix cracked wheat, salt, honey and butter.
- Add 2 cups of boiling water to above ingredients; set aside.
- Mix yeast and 1/2 C warm water. Let rise.
- When the yeast has risen and the cracked wheat mixture has cooled to room temperature, then combine the two mixtures (yeast and cracked wheat).
- Stir in 1 1/2 C white flour and 3-4 C whole wheat flour. NOTE: Dough will be stiff, knead in the last cup by hand.
- Place in greased bowl, cover and let rise until double (about 90 minutes).
- Grease cookie sheet and sprinkle with cornmeal; set aside.
- Mix 1 egg and about 2 t water until smooth; set aside.
- After the dough has risen, shape into two loaves (I prefer four--do what works for you!), place on greased/cornmeal-ed cookie sheet.
- Paint with egg wash.
- Make three slashes on the top of each loaf.
- Let rise until double in size (about 30 minutes to an hour).
- Bake at 350 degrees F for 30 - 35 minutes until golden.
Nutrition Facts : Calories 2047.1, Fat 23, SaturatedFat 9.6, Cholesterol 123.5, Sodium 3667.8, Carbohydrate 431.6, Fiber 32.9, Sugar 140.5, Protein 57.5
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