Graham Cracked Wheat Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 1 3/4 cups milk, at room temperature | ||
| Molasses | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Salt | 2 Teaspoon | |
| Cracked wheat | 1/4 Cup (16 tbs) | |
| 1 1/2 cups graham flour, unsifted | ||
| 4 1/2 to 5 cups all-purpose flour, unsifted | ||
Directions
In a large bowl, dissolve yeast in water.
Add milk, molasses, 2 tablespoons of the butter, salt, cracked wheat, and graham flour.
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 elastic, 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 2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into 2 loaves.
Place each loaf in a 4 1/2 by 8 1/2 inch loaf pan, greased on the bottom only.
Cover and let rise until almost doubled (about 45 minutes).
Brush tops of loaves with remaining 1 tablespoon butter.
Bake in a 375° oven for about 45 minutes or until loaves sound hollow when tapped.
Turn out on a rack to cool.
Add milk, molasses, 2 tablespoons of the butter, salt, cracked wheat, and graham flour.
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 elastic, 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 2 hours).
Punch dough down, knead briefly on a lightly floured board to release air, and shape into 2 loaves.
Place each loaf in a 4 1/2 by 8 1/2 inch loaf pan, greased on the bottom only.
Cover and let rise until almost doubled (about 45 minutes).
Brush tops of loaves with remaining 1 tablespoon butter.
Bake in a 375° oven for about 45 minutes or until loaves sound hollow when tapped.
Turn out on a rack to cool.
Chef
