- Recipes Home
- Interest Groups
Graham Cracked Wheat Bread Recipe
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110ÃÂ°)|
|Milk||1 3⁄4 Cup (28 tbs) (At Room Temperature)|
|Molasses||1⁄4 Cup (4 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Cracked wheat||1⁄4 Cup (4 tbs)|
|Graham flour||1 1⁄2 Cup (24 tbs), unsifted|
|All-purpose flour||5 Cup (80 tbs), unsifted|
Serving size: Complete recipe
Calories 3937 Calories from Fat 514
% Daily Value*
Total Fat 59 g90.1%
Saturated Fat 31.9 g159.7%
Trans Fat 0 g
Cholesterol 136.3 mg
Sodium 4103.4 mg171%
Total Carbohydrates 738 g246.1%
Dietary Fiber 32.1 g128.3%
Sugars 69.9 g
Protein 107 g214.9%
Vitamin A 30.6% Vitamin C 0.07%
Calcium 77.9% Iron 251.5%
*Based on a 2000 Calorie diet
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.