* Exported from MasterCook *
Bread, Cracked Wheat 2
Recipe By : Red Star Yeast Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Grains Hand Made
Low Fat Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Large Loaf (2 lb) -- Med Loaf (1 1/2 lb)
1 3/4 cups water -- (1 1/4C plus 1 Tbsp)
1 cup cracked wheat -- (3/4C)
2 Tbsp vegetable oil -- plus (2 Tbsp)
2 tsp vegetable oil
4 cups bread flour -- (3C)
2 tsp salt -- (1 1/2 tsp)
2 Tbsp sugar -- plus
2 tsp sugar -- (2 Tbsp)
1 Tbsp Active Dry Yeast -- (2 1/4 tsp)
The nutritional buzz word for better health is fiber. Besides adding
flavor and texture to bread, cracked wheat also adds incredible
nutritional value.
Yield: One loaf
Prepare cracked wheat: 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 and food processor methods OR 120 - 130F for
mixer methods.
Bread Machine Method: Have cracked wheat mixture at 80F and all
others at room temperature. Place the cracked wheat mixture in the
pan first, then add remaining ingredients to 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. See our Bread Machine section for more helpful tips and information.
Mixer Methods: Using ingredient amounts listed for medium loaf,
combine yeast, 1 cup bread flour, and other dry ingredients (referred
to as dry mixture).
Hand-Held Mixer Method: Combine dry mixture with cracked wheat
mixture and vegetable oil in mixing bowl on low speed. Beat 2 to 3
minutes on medium speed. By hand, stir in enough remaining bread
flour to make a firm dough. Knead on floured surface 5 to 7 minutes
or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method: Combine dry mixture with cracked wheat mixture
and vegetable oil in mixing bowl with paddle attachment; mix for 4
minutes on medium speed. Gradually add remaining bread flour and
knead with dough hook(s) 5 to 7 minutes until smooth.
Food Processor Method: 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 bread flour until dough forms a ball.
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.
Note: *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.
Cal 190, Fat 3g, Carb 35g, Sod 290mg, Fiber 2g, Pro 6g
Question: So ... To use this recipe in a breadmaker, what order do I
put the ingredients in? It says to pour the water over the cracked
wheat, but these are ingredients 1 and 4, so how can I put them in
the machine in the order written? Normally yeast goes in first in the
machine to separate it from the salt, but in this order they go in
together on top of the flour? I got it to work first time but I don't
know if that was just luck.
Response: I can see where the instructions are a bit confusing. Add
the water/cracked wheat mixture first, then the remaining ingredients
in order listed. A helpful tip: If you make a little well (with the
handle of a spoon) in the flour for the yeast, it will stay separated
from the salt. I'm glad to hear that the recipe worked well for you.
Review: The bread is in the oven and looks like a keeper, *BUT* why
aren't the ingredients in the order they're used? This is irritating
and confusing, makes it easy to miss something. I had to copy/paste
the recipe into word processing to correct it. So stars for the
multiple recipe sizes and methods, but reduced stars for having to
proof your page.
Review: I have made all kinds of bread for years and this cracked
wheat recipe is by far the best bread I've tasted. Thank you so much
Review: By far the best cracked wheat bread I have ever tasted:
texture, flavor & appearance. This recipe is a keeper. Thank you so
much for a great website! The 'lessons' are a huge help for us novice bakers.
S(Internet address):
https://redstaryeast.com/recipes/cracked-wheat-bread/
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Per Serving (excluding unknown items): 193 Calories; 3g Fat (14.4%
calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 269mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1215