Cracked Wheat Bread
| Summary | |
|---|---|
| Prep time | 20 min + rising time (~3 hours) |
| Cook time | 35-40 min @ 400° |
| Source | Baking with the St. Paul Bread Club (pg 20-21) |
| Yield / serves | 2 loaves |
| Rating | Very good |
Ingredients
- 2 c boiling water
- 1 1/2 c cracked wheat
- 1/2 c oat bran
- 1/2 c brown sugar or honey
- 2 T canola oil
- 1 t salt
- 2 packages active dry yeast
- 1/2 c warm water
- 1 c whole wheat flour
- 4 to 4 1/2 c bread flour
Preparation
In a large mixing bowl combine boiling water, cracked wheat, oat bran, brown sugar or honey, oil, and salt. Let cool to lukewarm.
In a small bowl dissolve yeast in warm water; let soften. Add dissolved yeast to wheat mixture, and then beat in the wheat and bread flour, adding just enough flour to make a moderately stiff dough. Turn out onto a lightly floured surface, and knead until smooth and elastic. Place in a lightly oiled bowl, turning to coat top, cover with plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.
When doubled, punch down, turn out onto the counter, and shape into 2 loaves, placing each into a greased bread pan. Alternatively, for a braided loaf divide dough into 6 pieces, and roll into 12-inch ropes. Braid three ropes together to form a loaf, tucking ends under; the loaves may be baked as free-form loaves or in bread pans.
Cover with a cloth, and let rise until doubled, about 1 1/2 hours.
Preheat oven to 400°.
For a hard crust, either spray loaves with water before placing in the oven, or bruch the tops with an egg wash of 1 beaten egg and 1 teaspoon water and sprinkle with sesame seeds.
Bake for 30 minutes for braids; 35-40 minutes for loaves.
