* Exported from MasterCook *
Bread Machine Cracked Wheat Bread
Recipe By :Red Star Yeast Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Food Processor Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb loaf: -- (2 lb loaf):
3/4 cup water -- plus (13/4C)
2 Tablespoons water
1 Tablespoon vegetable oil -- plus (2T + 2 tsp)
1 teaspoon vegetable oil
2 1/4 cups bread flour -- (4C)
1/2 cup cracked wheat -- (1C)
1 teaspoon salt -- (2 tsp)
1 Tablespoon sugar -- (2T+2 tsp)
1 teaspoon Red Star Active Dry Yeast -- (1T)
The nutritional buzz word for better health is fiber. Besides adding
flavor and texture to bread, cracked wheat also adds incredible
nutritional value.
*Baker's Note: Bring water to a boil. Place cracked wheat in small
mixing bowl and pour water over it; stir. Before using, cool to 80F
for bread machine method OR 120 - 130F for mixer methods.
BREAD MACHINE:
Have cracked wheat mixture at 80F and all others at room temperature.
Place ingredients in pan in the order listed. Select basic cycle and
medium/ normal crust. Do not use the delay timer. Check dough
consistency after 5 minutes of kneading. The dough should be in a
soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1
tablespoon at a time. If it is too wet and sticky, add 1 tablespoon
of flour at a time. Remove bread when cycle is finished; cool.
Stand Mixer:
Combine dry mixture with cracked wheat mixture and vegetable oil in
mixing bowl with paddle or beaters for 4 minutes on medium speed.
Gradually add remaining flour and knead with dough hook(s) 5 to 7
minutes until smooth. Proceed to RISING, SHAPING & BAKING below.
FOOD PROCESSOR:
Have all ingredients at room temperature. Put dry mixture in
processing bowl with steel blade. While motor is running, add with
cracked wheat mixture and vegetable oil. Process until mixed.
Continue processing, adding remaining flour until dough forms a ball.
Proceed to RISING, SHAPING & BAKING below.
RISING, SHAPING, AND BAKING:
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Roll or pat into a 14x7" rectangle.
Starting with shorter side, roll up tightly, pressing dough into
roll. Pinch edges and ends to seal. Place in greased 9x5" loaf pan.
Cover; let rise until indentation remains after touching. Bake in
preheated 375F oven 30 to 40 minutes. Remove from pan; cool.
*You can substitute Instant (fast-rising) yeast in place of Active
Dry Yeast. When using Instant Yeast, expect your dough to rise
faster. Always let your dough rise until ripe. Traditional methods:
use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4
tsp Active Dry Yeast per cup of flour in your recipe.
Nutrition Info:
Serving size: 1 Slice
Calories: 190, Total Fat: 3g, Protein 6g, Carb: 35g, Sugar: 2g,
Sodium: 290mg, Fiber: 2g
S(Internet address):
"http://redstaryeast.com/cracked-wheat-bread/";
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 137 Calories; 2g Fat (13.8%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0630