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Cracked Wheat Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 16 Jul 2016 13:48:20 -0700
v116.n027.3
* Exported from MasterCook *

                             Bread, Cracked Wheat

Recipe By     :Beth Hensperger
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Grains                          Low Fat
                  Posted                          Sandwiches
                  Side Dish                       Snacks

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  boiling water
       1/4           cup  bulgur -- or cracked wheat
    1 1/2    tablespoons  active dry yeast -- (1 1/2 pkgs)
                   pinch  sugar
       1/4           cup  warm water -- (105-115F)
       1/4           cup  warm buttermilk -- (105-115F)
       1/4           cup  molasses
    1         tablespoon  honey
    4        tablespoons  unsalted butter -- cut into pieces
    1         tablespoon  salt
       1/4           cup  raw sesame seeds
    2               cups  whole wheat flour
    2 1/2           cups  unbleached all-purpose flour -- to 3C, or bread flour
    2        tablespoons  melted butter -- for bushing loaves

Bulgur wheat can be used interchangeably with cracked wheat. This 
bread is high protein and very flavorful.

Yield: 3 med round loaves

Pour boiling water over cracked wheat in a bowl and let stand 1 hr to softened.

In a small bowl, sprinkle yeast and sugar in warm water. Stir to 
dissolve and let stand until foamy, about 10 min.

Combine buttermilk, molasses, honey and butter in a small bowl.

In  large bowl, combine salt, sesame seeds, and whole wheat flour. 
Add milk and yeast mixtures and beat with a whisk until smooth, about 
3 min. Drain cracked wheat and add.

Add unbleached flour 1/2C at a time until a soft dough forms, using a 
wooden spoon. Turn dough out onto a floured surface and knead until 
soft and springy to the touch, about 5 min, adding flour 1T at a time 
as necessary. The dough will remain quite tacky.

Place dough in a greased bowl, turn to grease top, and cover with 
plastic wrap. Let rise in a warm area until doubled, about 1 hr and 15 min.

Gently deflate dough, turn out onto a lightly floured surfce, divide 
into 3 potions, and shape into round or oblongloaves Place on a 
greased or parchment lined baking sheet. Brush tops with melted 
butter and cover loosely with melted butter and cover loosely with 
plastic wrap. Let sit until doubled in bulk, about 30 min. Brush tops 
again with melted butter.

Bake in a preheated 350F oven for 35 - 40 min, or until brown. Cool on racks.

Source:
    "Breads Cookbook"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 134 Calories; 4g Fat (25.5% 
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 
8mg Cholesterol; 283mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.