North Dakota Wheat Commision

Previous | Next 16 of 45

Print | 3X5 | 4X6 | Full Page |

Cracked Whole Wheat Bread

1 cup boiling water
cup cracked wheat
2 - 2 cups bread flour, divided
1 package active dry yeast
1 teaspoon salt
cup low-fat cottage cheese
cup honey
2 tablespoons oil
1 egg, reserve tablespoon egg white
cup whole wheat flour
cup quick cooking rolled oats
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.

Nutritional Information
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.
Return to Main Site