Description
This article is from the How to Make Basic
Bread FAQ, by Darrell Greenwood darrell.faq@telus.invalid with
numerous contributions by others.
16 Cracked Wheat Bread
For 3 loaves (you DO have enough loaf pans, don't you?)
4 1/2 cups warm water
1/4 cup honey/molasses (to taste, molasses makes the bread darker)
2 tablespoons yeast
3 cups cracked wheat (or 2 1/2 cups whole wheat flour)
3 cups white flour
2 tablespoons salt
3 cups whole wheat flour
white and whole wheat flour for kneading
Add yeast to warm water in large bowl or heavy pot (I use the spagetti pot)
Add honey/molasses and stir to dissolve. Add cracked wheat and white flour,
mixing well between cups. Cover with a tea towel and let rise in the oven
with the light on. When doubled and bubbling, sprinkle 2 tablespoons of
salt on top, and add 3 cups of whole wheat flour, mixing by hand. Scrape
out on a floured board and knead in additional white flour as required. (I
usually knead in a mixture of white and whole wheat flour)
Place the kneaded dough in a large buttered bowl, or back in the pot, cover
and let it rise till doubled. Shape loaves and place in bread pans. Cover
and let rise again till doubled. Bake 30 minutes at 350 degrees, remove
from pans and place on a cooling rack. Spray the loaves with cold water, on
top and sides, put back in the oven for an additional 15 minutes.
This is an excellent bread, consistently good results. Tastes wonderful
with homemade Mango / Lime jam - we usually bake every other Saturday and
it barely lasts two weeks. Freezes very well too...
John Trinterud
One last recipe, this looks like fun!
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food, sourdough, baking, basic bread, yeast, recipe
