Description
Nutty and moist, this bread is light and makes great toast.
Ingredients
- 1 ¼ cups warm water
- ½ cup cracked wheat
- 1 (.25 ounce) package active dry yeast
- ⅓ cup warm water (110 degrees F/45 degrees C)
- 2 tablespoons butter, softened
- 1 tablespoon salt
- 2 tablespoons molasses
- 2 tablespoons honey
- 1 cup milk
- 1 cup whole wheat flour
- 4 cups all-purpose flour
Instructions
- In a small saucepan
- bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- Pour the cracked wheat mixture into a large bowl. Stir in the butter
- salt
- molasses
- honey
- milk
- yeast mixture
- whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour
- 1/2 cup at a time
- beating well after each addition.
- When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 10 minutes. Lightly oil a large bowl
- place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume
- about 40 minutes. Meanwhile
- preheat oven to 375 degrees F (190 degrees C).
- Bake in a preheated 375 degree oven 30 to 35 minutes
- or until the loaves sound hollow when tapped on top and bottom. Cool on racks.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 20