CRACKED WHEAT BREAD (FOR BREAD MACHINE)
This recipe was in the booklet that came with my bread machine 12 years ago. A delicious bread. Preparation time is hands-on time and does not include the time in the bread machine. Baking time is for if you bake in the oven.
Provided by Bobbiann
Categories Yeast Breads
Time 43m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 121.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 229.5, Carbohydrate 23.9, Fiber 1.7, Sugar 2.2, Protein 3.5
SOURDOUGH CRACKED WHEAT BREAD
Rustic and chewy with a substantial bite, Sourdough Cracked Wheat Bread is a hearty loaf full of whole wheat flavor and goodness.
Provided by Eileen Gray
Categories Sourdough Recipes
Time 12h55m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1
CRACKED WHEAT SOURDOUGH BREAD
Make and share this Cracked Wheat Sourdough Bread recipe from Food.com.
Provided by startnover
Categories Sourdough Breads
Time 43m
Yield 3 loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1306.7, Fat 30.7, SaturatedFat 4.3, Cholesterol 1.2, Sodium 1399.3, Carbohydrate 227.2, Fiber 24.1, Sugar 23.2, Protein 38.1
CRACKED WHEAT SOURDOUGH BREAD
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Provided by Jack D
Categories Wheat Bread
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 36.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 3.5 g
CRACKED WHEAT SOURDOUGH BREAD
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Provided by Jack D
Categories Wheat Bread
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 36.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 3.5 g
MULTIGRAIN SUNFLOWER SOURDOUGH BREAD
Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.
Provided by Katzen
Categories Sourdough Breads
Time P1DT50m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Starter: In large bowl, combine water, sugar, starter, flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes. Cover with plastic wrap; let stand in warm place until bubbly and puffy, and yeasty/sour aroma develops, 8 to 12 hours.
- Stir in 4 cups of the flour, warm water, sunflower seeds, honey and salt, using a stand mixer or your hands, to make soft, somewhat sticky dough. Add the remaining 1/2 cup flour if the dough is too sticky.
- Turn out into oiled bowl; let rest for 30 minutes. Fold dough (like folding a letter), turn 90 degrees, fold again, repeat twice. Return to bowl, cover with plastic wrap and let rest 30 minutes more; repeat foldings. Form into loaf - round or loaf shaped, cover, and let rise in warm place until doubled in bulk, 2 to 2 1-1/2 hours. You can place it in a greased loaf pan or cookie sheet, in a brotform -- whatever. I highly recommend using a brotform and a baking stone, or a clay baker, but it works well with a simple loaf pan.
- Preheat oven to 375. If using a stone, place it in while preheating, for around 20 minutes. If using a clay baker, follow the usual process.
- If using topping, spray with Pam or water, and sprinkle it on top. Slash top. Bake in centre of 375°F (190°C) oven until instant-read thermometer registers 215°F (102°C) and/or loaf is golden and sounds hollow when tapped on bottom, 50 minutes. Transfer to rack; let cool.
CRACKED WHEAT BREAD
Make and share this Cracked Wheat Bread recipe from Food.com.
Provided by pansregnig
Categories Yeast Breads
Time 3h40m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine and bake.
Nutrition Facts : Calories 1876.2, Fat 41.1, SaturatedFat 5.6, Sodium 2349.7, Carbohydrate 335.1, Fiber 26.1, Sugar 27.2, Protein 50.3
CRACKED WHEAT BREAD
This is a slightly sweet, very hearty bread that's great with soup or just by itself. Like many breads, it takes some time the first time, but once you get the hang of it, it's pretty easy. The original recipe says this will make two loaves, I prefer however to make four, small 'personal' loaves which can be frozen for personal use or given as gifts.
Provided by St. Paul Eric
Categories Yeast Breads
Time 3h45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water (you'll need 2 cups).
- In a large bowl, mix cracked wheat, salt, honey and butter.
- Add 2 cups of boiling water to above ingredients; set aside.
- Mix yeast and 1/2 C warm water. Let rise.
- When the yeast has risen and the cracked wheat mixture has cooled to room temperature, then combine the two mixtures (yeast and cracked wheat).
- Stir in 1 1/2 C white flour and 3-4 C whole wheat flour. NOTE: Dough will be stiff, knead in the last cup by hand.
- Place in greased bowl, cover and let rise until double (about 90 minutes).
- Grease cookie sheet and sprinkle with cornmeal; set aside.
- Mix 1 egg and about 2 t water until smooth; set aside.
- After the dough has risen, shape into two loaves (I prefer four--do what works for you!), place on greased/cornmeal-ed cookie sheet.
- Paint with egg wash.
- Make three slashes on the top of each loaf.
- Let rise until double in size (about 30 minutes to an hour).
- Bake at 350 degrees F for 30 - 35 minutes until golden.
Nutrition Facts : Calories 2047.1, Fat 23, SaturatedFat 9.6, Cholesterol 123.5, Sodium 3667.8, Carbohydrate 431.6, Fiber 32.9, Sugar 140.5, Protein 57.5
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