Graham Cracked Wheat Bread Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Active dry yeast1
 Warm water1/4 Cup (16 tbs)
 1 3/4 cups milk, at room temperature
 Molasses1/4 Cup (16 tbs)
 Butter/Margarine3 Tablespoon, melted
 Salt2 Teaspoon
 Cracked wheat1/4 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.
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