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|Cracked Whole Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|1 cup boiling water
½ cup cracked wheat
2 - 2 ½ cups bread flour, divided
1 package active dry yeast
1 teaspoon salt
½ cup low-fat cottage cheese
¼ cup honey
2 tablespoons oil
1 egg, reserve ½ tablespoon egg white
½ cup whole wheat flour
½ cup quick cooking rolled oats
¼ 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 dough.
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.
|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.|