Cracked Wheat Bread
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cracked wheat (bulgur)
|
|
| 1 ½ | cups |
water
boiling |
|
| 1 | package |
yeast, active dry
|
|
| ⅓ | cup |
water
warm |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
molasses
|
|
| 2 | tablespoons |
honey
|
|
| 1 | cup |
water
warm |
|
| 1 | cup |
whole-wheat flour
|
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cracked wheat (bulgur)
|
|
| 355 | ml |
water
boiling |
|
| 1 | package |
yeast, active dry
|
|
| 79 | ml |
water
warm |
|
| 59 | ml |
vegetable shortening
|
*
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
molasses
|
|
| 3E+1 | ml |
honey
|
|
| 237 | ml |
water
warm |
|
| 237 | ml |
whole-wheat flour
|
|
| 946 | ml |
all-purpose flour
|
|
Directions
Cook cracked wheat in the boiling water for 10 minutes, until all the water is absorbed.
Dissolve yeast in ⅓ cup of warm water and let proof.
Stir together shortening, salt, molasses, honey and the rest of the water and add to cracked wheat.
Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board and knead for 10 minutes, use extra flour if necessary.
Shape into a ball, place in oiled bowl, cover and let rise until doubled.
Punch down and shape into 2 loaves. Let rise until doubled.
Bake at 375℉ (190℃) for 30 to 35 minutes. Cool on racks.
