Buttermilk Cracked Wheat Bread Recipe
Ingredients
| Buttermilk | 2 Cup (32 tbs) | |
| Shortening | 2 Tablespoon | |
| Honey | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Tablespoon | |
| Cracked wheat | 1 Cup (16 tbs) | |
| Yeast | 2 Tablespoon | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Whole wheat flour | 6 Cup (96 tbs) | |
| Baking soda | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 1946 Calories from Fat 220
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 5.2 g26.1%
Trans Fat 2 g
Cholesterol 0 mg
Sodium 3291 mg137.1%
Total Carbohydrates 385 g128.3%
Dietary Fiber 62.8 g251.3%
Sugars 32.7 g
Protein 73 g146.5%
Vitamin A 0.8% Vitamin C 0.34%
Calcium 16.8% Iron 98.3%
*Based on a 2000 Calorie diet
Directions
Heat to lukewarm.
Sprinkle yeast over warm water in Bosch mixing bowl.
Allow to activate.
When buttermilk mixture has cooled, add to the yeast mixture.
Mix in whole wheat flour and baking soda.
Knead 10 to 12 minutes.
Divide dough into two portions.
Shape into balls, and place in two well-greased 46 ounce juice cans.
Let rise until 1 inch from the top of the can.
Bake in a 350° F. oven for 35 to 40 minutes.
Chef
