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Cracked Wheat Bread Recipe
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs), scalded|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsifted all purpose flour||7 Cup (112 tbs)|
|Cracked wheat||5 Cup (80 tbs)|
Serving size: Complete recipe
Calories 6882 Calories from Fat 794
% Daily Value*
Total Fat 91 g139.5%
Saturated Fat 46.9 g234.3%
Trans Fat 0 g
Cholesterol 200 mg
Sodium 8228.4 mg342.9%
Total Carbohydrates 1338 g446.1%
Dietary Fiber 166.1 g664.5%
Sugars 92.1 g
Protein 215 g430.9%
Vitamin A 45.6% Vitamin C 0.07%
Calcium 131.9% Iron 344.6%
*Based on a 2000 Calorie diet
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Pour hot milk over sugar, salt, and butter.
Cool to lukewarm.
Add 3 cups flour and beat well.
Add cracked wheat and enough more flour to make a stiff dough.
Turn out on floured pastry cloth or board.
Knead until smooth and elastic, about 10 minutes.
Put in greased bowl.
Turn once, cover, and let rise until doubled in bulk.
Punch down lightly and again let rise until almost doubled.
Put on floured board and divide into 4 equal parts.
Cover and let rest for 5 minutes.
Roll each piece into a 9-inch square.
Roll up as for a jelly roll.
Seal the ends of the roll and place each roll into a loaf pan (9 x 5 x 3 inches), making sure ends of roll touch short ends of pan.
Let rise until double in bulk.
Bake in preheated moderate oven (375°F.) for about 45 minutes.