Crunchy Cracked Wheat Bread Food

CRACKED WHEAT BREAD II

Steps:

• 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 9x5 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.

'CRACKED WHEAT' BREAD

Steps:

• In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
• Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
• Punch down the dough again, cover the bowl and allow to rise for another hour.
• Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
• Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.

CRACKED WHEAT BREAD I

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

WHOLE WHEAT BREAD WITH CRYSTALLIZED GINGER

Steps:

• Combine buttermilk, butter and sugar in large bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Mix in whole wheat flour and salt, then 2 1/2 cups all purpose flour, 1/2 cup at a time. Stir until soft dough forms. Continue adding all purpose flour 1/4 cup at a time if dough is very sticky. Mix in crystallized ginger and bulgur. Lightly flour work surface with 1/2 cup flour. Turn dough out onto work surface; knead until smooth and elastic, about 8 minutes.
• Butter large bowl; add dough and turn to coat with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours. Butter 9x5x3-inch loaf pan. Punch dough down; turn out onto work surface. Roll dough into cylinder; press into prepared pan. Cover with damp towel. Let rise in warm draft-free area until almost doubled in volume, about 40 minutes.
• Preheat oven to 375°F. Bake bread until golden, about 35 minutes. Cool 10 minutes on rack. Remove from pan; cool.
• *Also called cracked wheat, bulgur is available at natural foods stores and supermarkets nationwide.

CRUNCHY CRACKED WHEAT BREAD

Steps:

• Pour 1 1/2 cups boiling water into a bowl with the cracked wheat and let stand about 45 minutes to soften. Drain and squeeze out the excess water.
• Sprinkle yeast and sugar into a bowl with 1/4 cup warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
• Mix the buttermilk, molasses, honey, and 4 tablespoons butter in a small bowl.
• In a large bowl, combine salt, sesame and sunflower seeds, and whole wheat flour. Add yeast and buttermilk mixtures and stir until smooth. Add drained cracked wheat and stir to combine.
• Using a wooden spoon to mix, add all-purpose flour, 1/2 cup at a time. Stir until soft dough forms (you may need to use your hands to blend it well). Turn dough out onto a floured surface and knead until dough is soft and springy, about 7-8 minutes. Add more flour, 1 tablespoons at a time, if needed. The dough will be a little bit sticky.
• Place dough in a greased bowl; turn it in the bowl to grease the top. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour and 15 minutes.
• Prepare 2 baking sheets by lightly greasing and sprinkling with a thin layer of cornmeal. Set aside.
• Preheat oven to 350°.
• Gently punch down dough; turn out onto lightly floured surface; divide into 3 equal portions and shape into 3 round or oval loaves. Place on prepared pans. Melt and cool remaining tablespoons butter and spread over tops of loaves. Sprinkle with a few sunflower seeds. Cover loosely with plastic wrap and let rise 30 minutes.
• Bake in preheated oven for 35-45 minutes until brown. Cool on racks and eat warm. Enjoy!

CRACKED WHEAT BUTTERMILK BREAD

Steps:

• In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.

QUICK RISE WHOLE WHEAT BREAD

Steps:

• Add ingredients in the order listed to bread mixing bowl.
• Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
• Knead for 10 minutes.
• Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans.
• Cover with tented plastic or cloth and let rise for about 1 hour.
• Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk.
• Turn oven down to 350 and bake for 25 to 30 minutes.
• Take out of pans and let cool on wire rack.
• Brush tops with melted butter to keep crusts soft.
• additional ingredients may be added:.
• Eggs:.
• decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
• Cracked wheat:.
• Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour.
• Potatoes:.
• They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.