Cracked Wheat Sourdough Bread Food

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
• With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
• When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
• When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
• Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.

SOURDOUGH CRACKED WHEAT BREAD

Steps:

• Combine the cracked wheat and boiling water and set aside until cooled and most of the water has been absorbed.
• In the bowl of a stand mixer or in a large mixing bowl, combine the starter, 1/4 cup of water and a 1/2 cup bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30-60 minutes.
• Add the cracked wheat along with the soaking water, the salt, honey and whole wheat flour. Mix to combine.
• If using a stand mixer, switch to the dough hook. Add the remaining bread flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl. If working by hand mix in as much flour as you can then turn the dough out onto a floured surface and finish kneading in the flour by hand. Knead the dough for 2-3 minutes. Form the dough into a smooth ball.
• Place the dough into a lightly oiled bowl, turn once to coat the dough. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight or proceed with forming the loaf to bake the same day.
• Turn the dough onto a floured surface and gently knead for 5-10 seconds. Form the dough into a ball then roll the ends gently to form a football shape. If you will be using a baking stone, set the loaf on a wooden peel sprinkled heavily with cornmeal. If you don't have a baking stone put the loaf on a sheet pan sprinkled heavily with cornmeal or lined with parchment paper.
• Cover the loaf with plastic wrap that has been lightly oiled or sprayed with baking spray to prevent it from sticking to the dough. Allow the loaf to rise about 1 - 2 hours until the loaf has doubled in sized. If the dough is cool from a night in the refrigerator the rising time may be longer.
• Meanwhile, preheat the oven to 450°F. Place a baking stone in the oven if you have one. Place a small pan (with rocks if you have them) onto the floor of the oven.
• When the bread is ready, use a sharp knife or razor to slash 5 diagonal cuts across the top of the loaf. Brush the surface of the bread with egg wash and sprinkle with cracked wheat and pepitas. Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)
• Pour a cup of water into the preheated pan at the bottom of the oven (CAREFUL, that steam is hot) and immediately close the oven door
• Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 190°F), about 30 minutes. Cool on a wire rack before slicing.

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl place the cracked wheat and pour the hot water over it, let sit.
• In your mixer place margarine, milk, salt, egg, molasses, honey, flax seeds, and sunflower seeds. Pour in wheat mixture when it reaches lukewarm temperature.
• Pour in starter and mix well.
• Starting with wheat flour mix in flour one cup at a time. Mixing well after each addition. You may only need 3-1/2 cups of the white flour.
• Mix for about 10 minutes to allow the wheat flour to develop.
• Transfer to a well greased bowl and let rise 1-1/2 hours.
• Punch down, let rise 1 hours.
• Divide into three loaves and let rise till doubled.
• Bake at 350 for about 40-45 minutes, tops will be brown.
• Thump bottoms of loaves and if they sound hollow they are done.
• Place on racks to cool.

CRACKED WHEAT BREAD (FOR BREAD MACHINE)

Steps:

• Add ingredients to bread bucket in order recommended by the manufacturer.
• Select desired setting. I use the dough setting on my machine. Press "start".
• If you used a regular setting, remove the finished bread when it is finished baking.
• If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour.
• Bake for 35 minutes in oven preheated to 400ºF.

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
• With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
• When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
• When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
• Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.