Ellas Absolutely Perfect Cracked Wheat Bread Recipes

CRACKED WHEAT BREAD II

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.

ELAINE'S CRACKED WHEAT BREAD

Steps:

• Combine 1 1/2 cup water, cracked wheat, and salt in a saucepan. Bring to a boil; reduce heat to medium low. Cook, stirring occasionally, until water is absorbed, about 15 minutes. Remove from heat.
• Mix 1/3 cup water, sugar, and yeast together in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes.
• Stir buttermilk, honey, molasses, 1/4 cup butter, wheat germ, flax seed, and bran into the cracked wheat until blended. Mix in whole wheat flour.
• Mix cracked wheat mixture into the yeast mixture using a spoon or electric mixer. Add all-purpose flour 1 cup at a time, mixing until dough is smooth and elastic.
• Place dough in a large greased bowl, cover, and let rise until doubled in size, about 1 hour.
• Punch down dough to release air. Divide dough into 2 equal pieces. Roll out pieces into rectangles to release any air bubbles. Roll up, pinching seams tightly and tucking in sides as you go.
• Grease two 9x5-inch loaf pans. Place rolls seam side-down in the pans; press down to flatten. Tuck in all sides gently with the top of a finger. Cover and let rise in a warm place until dough rises 1 inch above the rim of the pans, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves until golden brown and the bottoms sound hollow when tapped, about 35 minutes. Brush with 2 tablespoons melted butter and turn out onto wire racks to cool. Allow to cool completely before slicing.

THE WHOLE EARTH CRACKED WHEAT BREAD

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.

ALMOND CRACKED WHEAT BREAD (ABM)

Steps:

• *If you don't have access to prepared almond paste, substitute 1/4 cup blanched slivered almonds ground to a paste with 1 tablespoon sugar.
• Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start.
• Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky.
• If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7 to 8-inch loaf.