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Cracked Wheat Bread
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 cups boiling water
cup cracked wheat
1 package active dry yeast
cup warm water (110 to 115)
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
3-3 cups bread flour
1 tablespoon vital wheat gluten

Instructions
In large bowl, combine boiling water and cracked wheat. Cool to
110, about 10 minutes. Dissolve yeast in cup warm water.

 

 
To
cracked wheat mixture, add yeast mixture, sugar, oil, salt, 1 cup
flour and wheat gluten. Beat with mixer on low until blended.
Increase speed and beat 2 minutes until smooth. Gradually stir in
enough flour to make a soft dough. Turn out onto floured
surface and knead 10 minutes or until dough is smooth and
elastic.

Place in greased bowl, turning dough to coat top. Cover with
plastic wrap. Let rise in warm place 1 to 1 hours
or until doubled in bulk. Punch down. Form into loaf and
place in greased 9x5x3-inch pan. Let rise about 1 hour until
doubled. Bake in preheated 450 oven for 10 minutes. Reduce temperature
to 350 and bake 30 minutes. Tent with foil last 15
minutes to prevent over-browning. Remove from pan to cooling rack.

Cracked wheat
will become less crunchy if loaf is allowed to stand 10
to 12 hours after baking.
 

 

Nutritional Information
With 16 slices, one slice provides approximately: 142 calories, 4 g
protein, 26 g carbohydrates, 1 g fiber, 2 g fat, 0
mg cholesterol, 56 mcg folate, 2 mg iron, 147 mg sodium.