Sourdough Cracked Wheat Bread Food

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

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.

CRACKED WHEAT BREAD

Steps:

• Add all ingredients to bread machine and bake.

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.