Cracked Wheat Bread
Yield
1 servingsPrep
30 minCook
30 minReady
60 minIngredients
| 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 |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
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.
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