CRACKED WHEAT BREAD I
This is a nice light loaf.
Provided by Sue Litster
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.
Nutrition Facts : Calories 49.8 calories, Carbohydrate 7.3 g, Cholesterol 0.2 mg, Fat 1.9 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 270.7 mg, Sugar 2.9 g
CRACKED WHEAT BREAD II
Nutty and moist, this bread is light and makes great toast.
Provided by NMLARSON
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 55m
Yield 20
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.
Nutrition Facts : Calories 151 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 1.8 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 364 mg, Sugar 3.6 g
CRISPY CRACKED WHEAT TATERS
Enjoy this cheesy side dish made with cracked wheat, potatoes and onion that's baked to a light brown hue.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Heat 3/4 cup water to boiling in 1-quart saucepan. Add cracked wheat. Reduce heat to low. Cover and cook 20 minutes. Let stand, covered, 10 minutes.
- Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Heat oil in 2-quart saucepan over medium-high heat. Cook onion and seasoning blend in oil until onions are tender. Stir in cracked wheat, potatoes and cheese. Drop 20 tablespoonfuls into 1 1/2-inch mounds about 1 inch apart on cookie sheet. Bake 20 to 25 minutes or until light brown.
Nutrition Facts : Calories 185, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
'CRACKED WHEAT' BREAD
When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you're at home for a while. There's only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 5h
Yield Two loaves
Number Of Ingredients 11
Steps:
- In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
- Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
- Punch down the dough again, cover the bowl and allow to rise for another hour.
- Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
- Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 4 grams, TransFat 0 grams
THE WHOLE EARTH CRACKED WHEAT BREAD
Make and share this The Whole Earth Cracked Wheat Bread recipe from Food.com.
Provided by Anne Edgell
Categories Yeast Breads
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Pour 2 cups boiling water over the cracked wheat. Add the honey reserving 1 teaspoon for later, salt and oil.
- Cool.
- Dissolve the yeast in 2/3 cup warm water and add the 1 teaspoon honey.
- Combine with the cooled cracked wheat mixture. Add the flour and mix thoroughly.
- Place in a buttered bowl and cover, let rise for 1 hour.
- Punch down and let rise for another 30 minutes.
- Punch down and turn out on a floured board.
- Knead well.
- Shape into 2 loaves and place in loaf pans.
- Bake at 350 until golden brown.
- Check after 30-40 minutes.
- Check for doneness by tapping on bottom of loaf, if it sounds hollow, it's done. If not, bake for an additional 5-10 minutes.
Nutrition Facts : Calories 1086.2, Fat 19.6, SaturatedFat 2.8, Sodium 1193.9, Carbohydrate 213.8, Fiber 22.1, Sugar 49.9, Protein 32.5
CRACKED WHEAT BUTTERMILK BREAD
Slices of this crusty bread are great alongside meals or for sandwiches. It's one of the lightest wheat breads I've ever tried. -Ruth Stoops, Cincinnati, Ohio
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.
Nutrition Facts :
CRUNCHY CRACKED WHEAT BREAD
Make and share this Crunchy Cracked Wheat Bread recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 3h
Yield 3 small loaves
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups boiling water into a bowl with the cracked wheat and let stand about 45 minutes to soften. Drain and squeeze out the excess water.
- Sprinkle yeast and sugar into a bowl with 1/4 cup warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
- Mix the buttermilk, molasses, honey, and 4 tablespoons butter in a small bowl.
- In a large bowl, combine salt, sesame and sunflower seeds, and whole wheat flour. Add yeast and buttermilk mixtures and stir until smooth. Add drained cracked wheat and stir to combine.
- Using a wooden spoon to mix, add all-purpose flour, 1/2 cup at a time. Stir until soft dough forms (you may need to use your hands to blend it well). Turn dough out onto a floured surface and knead until dough is soft and springy, about 7-8 minutes. Add more flour, 1 tablespoons at a time, if needed. The dough will be a little bit sticky.
- Place dough in a greased bowl; turn it in the bowl to grease the top. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour and 15 minutes.
- Prepare 2 baking sheets by lightly greasing and sprinkling with a thin layer of cornmeal. Set aside.
- Preheat oven to 350°.
- Gently punch down dough; turn out onto lightly floured surface; divide into 3 equal portions and shape into 3 round or oval loaves. Place on prepared pans. Melt and cool remaining tablespoons butter and spread over tops of loaves. Sprinkle with a few sunflower seeds. Cover loosely with plastic wrap and let rise 30 minutes.
- Bake in preheated oven for 35-45 minutes until brown. Cool on racks and eat warm. Enjoy!
Nutrition Facts : Calories 1376, Fat 36.3, SaturatedFat 14.8, Cholesterol 54.1, Sodium 2601.3, Carbohydrate 233.2, Fiber 17.7, Sugar 27.6, Protein 41.3
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- Combine the cracked wheat and boiling water and set aside until cooled and most of the water has been absorbed.
- In the bowl of a stand mixer or a large mixing bowl, combine the 1/2 cup of warm water with the yeast. Add 1/2 cup bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30 minutes while the cracked wheat cools. With the mixer running on low, add the cooled cracked wheat along with the soaking water. Add the salt, honey and whole wheat flour. Mix to combine.
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