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|Cracked Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|1½ cups boiling water
¾ cup cracked wheat
1 package active dry yeast
¼ cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
3-3½ cups bread flour
1 tablespoon vital wheat gluten
|In large bowl, combine boiling water and cracked wheat. Cool to 110°, about 10 minutes. Dissolve yeast in ¼ 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 1½ 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.
|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.