.
Note: I use less yeast than this recipe calls for;
otherwise, my dough is too airy. Two packages
of yeast is 4 1/2 teaspoons, but I've been
using 3 to 3 1/2 teaspoons, and this seems
to work better.
2 cups boiling water
1 1/2 cups cracked wheat
1/2 cup oat bran
1/2 cup brown sugar or honey
2 tablespoons canola oil
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
1 cup whole wheat flour
4 to 4 1/2 cups bread flour
In a large mixing bowl combine boiling water, cracked wheat, oat bran, brown sugar
or honey, oil, and salt. Let cool to lukewarm.
In a small bowl dissolve yeast in warm water; let soften. Add dissolved yeast
to wheat mixture, and then beat in the wheat and bread flour, adding just enough flour
to make a moderately stiff dough. Turn out onto a lightly floured surface, and
knead until smooth and elastic. Place in a lightly oiled bowl, turning to coat top,
cover with plastic wrap, and let rise in a warm place until doubled,
about 1 1/2 hours.
When doubled, punch down, turn out onto the counter, and shape into 2 loaves,
placing each into a greased bread pan. Alternatively, for a braided loaf divide dough
into 6 pieces, and roll into 12-inch ropes. Braid three ropes together to form a loaf,
tucking ends under; the loaves may be baked as free-form loaves or in bread pans.
Cover with a cloth, and let rise until doubled, about 1 1/2 hours.
Preheat oven to 400 degrees F.
For a hard crust either spray loaves with water before placing in oven,
or brush tops with an egg wash of 1 beaten egg and 1 teaspoon water
and sprinkle with sesame seeds.
Bake for 30 minutes for braids; 35 to 40 minutes for loaves.
Cracked Wheat Bread recipe compliments of Susan Steger Welsh, in Baking with the St. Paul
Bread Club, Kim Ode.
