Looking for a store near you? Enter your zip-code:
Cracked Wheat Bread
The nutritional buzz word for better health is fiber. Besides adding flavor and texture to bread, cracked wheat also adds incredible nutritional value.
This recipe makes 1 loaf
INGREDIENTS
| Small | Medium | Large | |
|---|---|---|---|
| Water | 3/4 cup(s), plus 2 TBSP | 1+1/4 cup(s), plus 1 TBSP | 1+3/4 cup(s) |
| Cracked wheat | 1/2 cup | 3/4 cup | 1 cup |
| Vegetable Oil | 1 TBSP, plus 1 tsp | 2 TBSP | 2 TBSP, plus 2 tsp |
| Salt | 1 tsp | 1+1/2 tsp | 2 tsp |
| Sugar | 1 TBSP, plus 1 tsp | 2 TBSP | 2 TBSP, plus 2 tsp |
| Bread Flour | 2+1/4 cups | 3 cups | 4 cups |
| Active Dry Yeast | 1+1/2 tsp | 2+1/4 tsp | 1 TBSP |
DIRECTIONS
Baker's Note: Bring water to boil. Place cracked wheat in small mixing bowl and pour water over it; stir. Before using, cool to 80°F for bread machine method and 120°-130°F for mixer methods.
Bread Machine Method
Have cracked wheat mixture at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use 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 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
Mixer Methods
Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Have cracked wheat mixture at 120°-130°F.
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 and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add 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 taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.