Return to Content

Cracked Wheat Bread

Cracked Wheat Bread
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 4 small loaves, about 1-1/4 pounds each.

Ingredients:

  • 1 cup whole-grain cracked wheat (from a Country Store)
  • 4 cups boiling water
  • 2 teaspoons salt
  • 1/2 cup molasses
  • 4 tablespoons butter
  • 1 packagedryyeast
  • 8 cups unbleached flour (approximately)

Instructions:

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.

Updated Wednesday, August 8th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350