Honey Cracked Wheat Bread Recipe
Honey Cracked Wheat Bread is something really worth making, trust me on that. I am certain both of us will concur that this Honey Cracked Wheat Bread is simply scrumptious.
Ingredients
3 1/2 to 4 cups all purpose flour
1 cup cracked wheat
2 packages active dry yeast
1 1/4 cups water
1/2 cup milk
1/3 cup honey
3 tablespoons butter or margarine
1 tablespoon salt
1 cup whole wheat flour
Directions
In mixing bowl combine 2 cups of the all-purpose flour, cracked wheat, and yeast.
Heat together water, milk, honey, butter, and salt just till warm (115-120°), stirring constantly.
Add to dry mixture in mixing bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in whole wheat flour and enough remaining all purpose flour to make a moderately stiff dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half.
Cover; let rest 10 minutes.
Shape each half into a loaf; place in greased 8 1/2x4 1/2x2 1/2 inch loaf pan.
Cover; let rise till almost double (about 45 minutes).
Bake at 375° for 35 to 40 minutes. (If crust browns too quickly, cover loosely with foil the last 15 minutes.)
Remove from pans; cool on rack.
Heat together water, milk, honey, butter, and salt just till warm (115-120°), stirring constantly.
Add to dry mixture in mixing bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in whole wheat flour and enough remaining all purpose flour to make a moderately stiff dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half.
Cover; let rest 10 minutes.
Shape each half into a loaf; place in greased 8 1/2x4 1/2x2 1/2 inch loaf pan.
Cover; let rise till almost double (about 45 minutes).
Bake at 375° for 35 to 40 minutes. (If crust browns too quickly, cover loosely with foil the last 15 minutes.)
Remove from pans; cool on rack.
