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CRACKED WHEAT BREAD
Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 32 Preparation Time :0:00
Categories : Breads Wheat
Amount Measure Ingredient -- Preparation Method
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1 cup cracked wheat or bulgur
3 3/4 cups to 4 1/4 cups all-purpose flour
1 package active dry yeast
1/4 cup sugar
1 tablespoon margarine or butter
1 teaspoon salt
1 1/4 cups whole wheat flour
1/4 cup unprocessed wheat bran
In a medium saucepan combine 2 cups boiling water and cracked wheat or
bulgur. Let stand, covered for 5 minutes. Drain well, discarding
liquid. Set cracked wheat aside. In a large mixing bowl stir together 1
1/2 cups of the all-purpose flour and the yeast; set aside. In a medium
saucepan heat and stir 1 3/4 cups water, sugar, margarine or butter and
salt just till warm (120-130) and margarine is almost melted. Add water
mixture dry mixture. Beat with an electric mixer on low speed for 30
seconds.scraping the sides of the bowl constantly. Bet on high speed for
3 minutes. Using a wooden , stir in the drained cracked wheat, whole
wheat flour and wheat bran. Stir in as much of the remaining all-purpose
flour as you can. Turn the dough out into a lightly floured surface.
Cover and let rise in a warm place till double in size (about 1- 1/4
hours). Punch down dough. Turn dough out onto a lightly floured
surface. Divide dough in half. Cover and let rest for 10 minutes.
Lightly grease two (8x4x2-inch) loaf pans. Shape each portion of dough
into a loaf. Place the prepared loaf pans. Cover and let rise in a warm
place till nearly double in size (30 to 40 minutes). Bake in a 375 oven
for 35 to 40 minutes or till the sounds hollow when you tap with your
fingers (if necessary, cover loosely with foil the last 10 minutes of
baking to prevent overbrowning). Immediately remove bread from pans.
Cool on wire racks. Makes 2 loaves (32 servings).
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