Cracked Wheat TwinTop Bread Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Active dry yeast1 Tablespoon (1 Package)
 Warm water2 1⁄2 Cup (40 tbs) (About 110 Degrees Fahrenheit)
 Granulated sugar1 Teaspoon
 Graham flour2 Cup (32 tbs), unsifted
 Cracked wheat1⁄2 Cup (8 tbs)
 Warm water1 Cup (16 tbs) (About 110 Degrees Fahrenheit)
 Salad oil2 Tablespoon
 Salt1 Tablespoon
 Firmly packed brown sugar1⁄4 Cup (4 tbs)
 Wheat germ1 Cup (16 tbs), rolled
 Sesame seed2 Tablespoon
 All-purpose flour5 1⁄2 Cup (88 tbs), unsifted

Nutrition Facts

Serving size: Complete recipe

Calories 4803 Calories from Fat 575

% Daily Value*

Total Fat 67 g103%

Saturated Fat 7.1 g35.5%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 5927.9 mg247%

Total Carbohydrates 906 g302%

Dietary Fiber 61.1 g244.5%

Sugars 62.8 g

Protein 144 g287.9%

Vitamin A 0.2% Vitamin C 0.07%

Calcium 59% Iron 332.6%

*Based on a 2000 Calorie diet

Directions

In a large bowl, dissolve yeast in the 2 1/2 cups water.
Add granulated sugar, graham flour, and cracked wheat.
Beat until well combined (about 3 minutes).
Let stand in a warm place until bubbly (about 20 minutes).
Stir in the 1 cup warm water, oil, salt, brown sugar, wheat germ, rolled oats, and sesame seed.
Beat in about 4 cups of the all-purpose flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 4 equal portions, shape each into a ball, and place 2 balls side by side in each of 2 greased 9 by 5-inch loaf pans.
Cover and let rise until almost doubled (about 45 minutes).
Bake in a 375° oven for 45 minutes or until loaves sound hollow when tapped.
Cool in pans for 10 minutes, then turn out on a rack to cool completely.
Quantcast