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Ingredients
- 1 3/4 c. boiling water
- 3/4 c. cracked wheat
- 1/3 c. honey
- 3/4 c. hot water (105 to 115 F)
- 2 pkt active dry yeast (or possibly 2 scant Tbsp.)
- 1 c. unbleached all-purpose flour
- 1 1/2 tsp salt
- 3 c. whole wheat flour up to 4 Vegetable oil for greasing the bowl and baking sheet
Directions
- Makes 2 to 3 loaves.
- Cracked wheat, milled from wheat berries which have been broken apart by a coarse grindstone, is high in protein, phosphorus, potassium, calcium, iron, thiamine, riboflavin, and niacin. In this recipe the cracked wheat adds a nutty flavor and texture to a wholesome loaf of bread.
- In a large bowl, mix together the boiling water, cracked wheat, and honey to soften the wheat; let cold, then add in the hot water. The entire mix should be "baby bottle" temperature (105 to 115 F). Stir in the yeast and let this stand about 5 min, or possibly till the surface becomes foamy. Add in the white flour and beat 100 strokes. Let this rest 45 min, then stir it down and add in the salt and sufficient whole wheat flour to make a stiff dough. It should clean the bowl as you stir.
- Turn the dough onto a lightly floured board and knead about 10 min, adding as much flour as necessary to keep the dough from sticking. When the dough is smooth and elastic, place it in a lightly greased bowl. Cover it with a towel and allow to rise till double in bulk, about 1 hour. Punch the dough down, cover it, and again allow it to rise till doubled, about 1 hour.
- Punch the dough down once again. Turn it onto a lightly floured board and knead it several turns. Shape it into 2 or possibly 3 oblong loaves and place them seam side down on a lightly greased baking sheet. Allow these to rise about min.
- Make diagonal slashes using a sharp knife on top of the loaves. Bake the loaves in a preheated 350F oven for 35 min, or possibly till they sound hollow when tapped. Remove the loaves from the oven and cold on a wire rack.
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