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|Cracked Wheat Bread With A Twist|
|Recipe courtesy North Dakota Wheat Commission|
| 1 1/4 cup boiling water
2/3 cup cracked wheat
2 tablespoons oil
2 tablespoons honey
2 1/2 cups bread flour
1 1/4 teaspoons salt
2 teaspoons active dry yeast
1/2 cup chopped dried apricots or golden raisins, optional
1/4 cup slivered almonds, optional
|Add cracked wheat to boiling water; stir with a fork. Let stand 15 minutes, stirring occasionally to cool and prevent lumps. Add oil and honey. Mixture should be about 85 degrees F.
Combine flour, salt, yeast and cracked wheat mixture in pan in order given in machine manual. Use dough cycle. Add apricots or raisins and almonds in middle of kneading cycle.
At end of cycle, remove dough. Divide into 4 pieces. Roll each into a 12-inch rope. Twist 2 ropes together. Tuck in ends and place on greased baking sheet, turning once to coat top of loaf. Repeat with second loaf. Let rise until doubled in size.
Bake in preheated 450 degree F. oven 10 minutes. Reduce heat to 350 degrees F and bake an additional 15 to 20 minutes or until loaf sounds hollow when tapped. Cover with foil last 10 minutes to prevent dark crust. Place on wire rack to cool.
|Nutrition analysis: With 16 slices per loaf, each provides approximately: 65 calories, 1 g fat (0 g saturated), 0 mg cholesterol, 92 mg sodium, 12 g carbohydrates, 1 g fiber, 2 g protein, 20 mcg folate, 0.7 mg iron.|