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Cracked Wheat Bread Recipe
|Cracked wheat||1⁄2 Cup (8 tbs), uncooked|
|Unbleached flour/Bread flour||6 Cup (96 tbs), divided|
|Nonfat dry milk powder||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3 Tablespoon|
|Dry yeast||2 Tablespoon (2 Packages)|
|Hot water||2 Cup (32 tbs)|
|Corn oil/Margarine||3 Tablespoon|
Serving size: Complete recipe
Calories 4145 Calories from Fat 484
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 5.2 g26.1%
Trans Fat 0.2 g
Cholesterol 18.3 mg
Sodium 8216.8 mg342.4%
Total Carbohydrates 772 g257.4%
Dietary Fiber 42.1 g168.5%
Sugars 84.1 g
Protein 132 g264.1%
Vitamin A 0.1% Vitamin C 6.3%
Calcium 110.3% Iron 247.3%
*Based on a 2000 Calorie diet
Cook according to package directions for 30 minutes; drain.
In a mixer bowl combine 2 cups flour, dry milk powder, sugar, yeast and salt; mix well.
In a bowl mix hot water and margarine.
Add to flour mixture gradually, beating constantly at low speed of electric mixer.
Beat at medium speed for 2 minutes.
Beat in enough remaining flour to make a soft dough that pulls from side of bowl.
Dust a working surface with flour.
On the floured surface knead for 5 minutes or until smooth and elastic.
Oil a large bowl.
Place dough in the prepared bowl; turn to oil surface.
Let rise for 1 1/2 hours or until doubled in bulk.
Punch dough down.
Divide into 2 portions; shape into loaves.
Butter 2 loaf pans.
Into the prepared loaf pans place loaves; cover.
Let rise for 1 hour or until doubled in bulk.
Preheat oven to 400 degrees.
Bake loaves for 40 minutes or until loaves test done.
Remove from pans.
On wire racks place loaves to cool.