Updated Wednesday, August 8th, 2007
Yield: Makes 4 small loaves, about 1-1/4 pounds each.
Pour the boiling water over the cracked wheat and let stand 3 hours or more (overnight if you wish). Heat to lukewarm and add the salt, molasses, and butter. Sift the yeast with 2 cups of the flour and stir into the cracked wheat mixture. Sift in the remaining flour to make a fairly firm, non-sticky dough. Turn out on a floured. board and knead. until smooth and elastic. Put dough into a greased bowl and cover. Let rise in a warm place until doubled in bulk (about 2 hours). Knead again lightly and divide the dough in fourths. Shape into loaves and place in greased loaf pans. Cover with a damp towel and let rise again until doubled in bulk (about 1-1/4 hours). Bake in oven preheated to 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake 50 minutes longer. Turn out and cool on a rack. Brush the tops with butter. Loaves may be frozen.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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