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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 is featured at Girl Versus Dough.

5
Average: 5 (5 votes)
This recipe makes 1 Loaf
Ingredients
SmallMediumLarge
Water3/4 cup, plus 2 TBSP1+1/4 cup, plus 1 TBSP1+3/4 cup
Vegetable Oil1 TBSP, plus 1 tsp2 TBSP2 TBSP, plus 2 tsp
Bread Flour2+1/4 cup3 cup4 cup
Cracked Wheat1/2 cup3/4 cup1 cup
Salt1 tsp1+1/2 tsp2 tsp
Sugar1 TBSP, plus 1 tsp2 TBSP1 TBSP, plus 2 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions

*Baker’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 375ºF oven 30 to 40 minutes. Remove from pan; cool.

 

 *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  

Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 12; Calories: 190; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 290mg; Total Carbohydrates: 35g; Dietary Fiber: 2g; Sugars: 2g; Protein: 6g
 

Comments

bread

5

I love you guys you have helped in making better choices of breadmaking I live in canada and Bob mills and thank goodness red star yeast can now be bought at my local Costco's thank you

Cracked Wheat Bread recipe

5
By far the best cracked wheat bread I have ever tasted: texture, flavor & appearance. This recipe is a keeper. Thank you so much for a great website! The 'lessons' are a huge help for us novice bakers.

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