Cracked Wheat Bread

Prep Time:
20 mins

Cook Time:
30 mins

Additional Time:
1 hr 40 mins

Total Time:
2 hrs 30 mins

Servings:
20

Yield:
2 9×5-inch loaves

Ingredients

Directions

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 1/3 cup of warm water. Let stand until creamy, about 10 minutes.

Pour cracked wheat mixture into a large bowl. Stir in butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour, and 2 cups of all-purpose flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.

When 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 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 dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form into loaves. Place loaves into two lightly greased 9×5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven, 30 to 35 minutes, or until loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition Facts (per serving)