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|Recipe courtesy North Dakota Wheat Commission|
|7 - 8 cups bread flour, divided
1 1/3 cups cracked wheat
2 1/3 cups water, 90 degrees
2 packages dry yeast
1 large egg
3 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons shortening
3 tablespoons dry milk
2 1/2 teaspoons salt
1 cup chopped celery
1 cup chopped onions
2 teaspoons parsley flakes
1/2 - 1 teaspoon ground black pepper
1 teaspoon ground rosemary
|Mix 3 cups bread flour, cracked wheat, water and yeast 3 minutes. Cover and let stand at room temperature 20 minutes to 1 hour. Stir down and mix in egg, oil, sugar, shortening, dry milk, salt, chopped vegetables* and herbs.
By hand or with dough hook, mix in remaining flour, until dough can be kneaded or forms a ball in the mixing bowl. (All or more flour may or may not be needed, depending on humidity.) Dough will be sticky.
Knead or mix with hook 10-12 minutes. Cover bowl and let dough double in size. Punch
down and let rest 10-15 minutes; divide in half and shape into loaves or divide into 2-3 dozen roll pieces and shape. Place on greased pans, cover with clean damp towel. Let rise until double and bake in a preheated oven. For rolls, bake at 400 degrees, 15-20 minutes; bake loaves at 375 degrees, 30-35 minutes.
*Chopped vegetables can be kneaded in just before the end of the kneading time.
|Based on 36 servings, each serving has 143 calories, 3.9g protein, 26g carbohydrates, 3g fat, 1.8g dietary fiber, 6mg cholesterol, 157mg sodium|