This cracked wheat recipe is light, nutty, moist, and makes great toast.
Ingredients
- ¼ cups warm water: 1 piece
- cracked wheat: 0.5 cup
- active dry yeast: 1 pack (.25 ounce pack)
- warm water (110 degrees F/45 degrees C): 0.33333 cup
- butter: 2 Tbsp (softened)
- salt: 1 Tbsp
- molasses: 2 Tbsp
- honey: 2 Tbsp
- milk: 1 cup
- whole wheat flour: 1 cup
- all-purpose flour: 4 cups
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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).
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Bake in the preheated oven, 30 to 35 minutes, or until loaves sound hollow when tapped on top and bottom. Cool on racks.
