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Cracked Wheat Bread
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The nutritional buzz word for better health is fiber. Besides adding flavor and texture to bread, cracked wheat also adds incredible nutritional value.
INGREDIENTS
This recipe makes 1 Loaf
| Small | Medium | Large | |
|---|---|---|---|
| Water | 3/4 cup+ 2 TBSP | 1+1/4 cup+ 1 TBSP | 1+3/4 cup |
| Vegetable Oil | 1 TBSP+ 1 tsp | 2 TBSP | 2 TBSP+ 2 tsp |
| Bread Flour | 2+1/4 cup | 3 cup | 4 cup |
| Cracked Wheat | 1/2 cup | 3/4 cup | 1 cup |
| Salt | 1 tsp | 1+1/2 tsp | 2 tsp |
| Sugar | 1 TBSP+ 1 tsp | 2 TBSP | 2 TBSP+ 2 tsp |
| Active Dry Yeast | 1+1/2 tsp | 2+1/4 tsp | 1 TBSP |
DIRECTIONS
*Cook’s Note: Bring water to a boil. Place cracked wheat in small mixing bowl and pour water over it;
stir. Before using, cool to 80º F for bread machine method OR 120º to 130º F for mixer methods.
Bread Machine Method
Have cracked wheat mixture at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/ normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients.
Hand-Held Mixer Method
Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl
on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm
dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method
Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl with
paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7
minutes until smooth.
Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add with
cracked wheat mixture and vegetable oil. Process until mixed. Continue processing, adding remaining flour
until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto
lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting
with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-
inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40
minutes. Remove from pan; cool.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.