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Cracked Wheat Hogie Buns
Recipe courtesy North Dakota Wheat Commission


Ingredients
3 cups boiling water
1 1/2 cups cracked wheat
5 to 5 1/2 cups bread flour
2 packages quick-rise yeast
1/2 cup sugar
2 teaspoons salt
1/4 cup oil
Cornmeal
1 egg, slightly beaten
1 tablespoon water


Instructions
In medium bowl, pour boiling water over cracked wheat; let stand 5 minutes. In large mixer bowl, combine 1 cup flour, yeast, sugar and salt; mix well. Add cracked wheat mixture and oil. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 15 minutes.

Punch down dough. Divide into 4 parts. Divide each fourth into 3 pieces. On lightly floured surface, roll or pat each piece to a 6x4-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased cookie sheets sprinkled with cornmeal. Cover; let rise in warm place about 30 minutes. Combine egg and 1 tablespoon water; brush buns. With sharp knife, carefully make a slash 1/2-inch deep lengthwise down center of each bun. Bake at 400o for 20 to 25 minutes until golden brown. Remove from cookie sheets; cool. Makes 12.


Nutritional Information