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Cracked Whole Wheat Bread
Recipe Courtesy North Dakota Wheat Commission

1 cup boiling water
cup cracked wheat
2 - 2 cups bread flour, divided
1 package active dry yeast
1 teaspoon salt
cup low-fat cottage cheese
cup honey
2 tablespoons oil
1 egg, reserve tablespoon egg white
cup whole wheat flour
cup quick cooking rolled oats
cup wheat germ, optional


In small bowl, pour boiling water over cracked wheat, stir and
let stand 5 minutes.

In large mixer bowl, combine softened
cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey,
oil and egg. Blend at low speed until moistened; beat
3 minutes at medium speed. Stir in whole wheat flour,
oats, wheat germ and enough bread flour to make a soft

Turn dough out onto lightly floured board; knead 10 minutes
or until dough is smooth and elastic. Dough will be
slightly sticky. Place in bowl coated with non-stick spray, turn
to coat top of bread. Cover; let rise in warm
place until doubled, about 1 hour.

Punch dough down. Shape into
round loaf and place on a baking sheet coated with non-stick
spray. Cover and let rise until doubled in size, about

1 hour.

Preheat oven to 450 degrees. Brush loaf
with reserved egg white. Bake at 450 degrees for 10
minutes; reduce heat to 350 degrees and bake 30 to 35
minutes or until bread sounds hollow when tapped with fingers.
Remove from pan and cool on wire rack.

Nutritional Information
Each serving provides: 98 calories, 3 g protein, 17 g carbohydrates,
1 g fiber, 2 g fat, 9 mg cholesterol, 30 mcg
folate, 1 mg iron, 117 mg sodium.