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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 4 |
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This is a slightly sweet, very hearty bread that's great with soup or just by itself. Like many breads, it takes some time the first time, but once you get the hang of it, it's pretty easy. The original recipe says this will make two loaves, I prefer however to make four, small 'personal' loaves which can be frozen for personal use or given as gifts. Ingredients:
2 cups cracked wheat |
1 tablespoon salt |
1 cup honey |
2 tablespoons butter |
2 cups boiling water |
1 1/2 cups white flour |
4 cups whole wheat flour |
2 tablespoons dry yeast |
water |
1 egg |
cornmeal |
Directions:
1. Boil water (you'll need 2 cups).
2. In a large bowl, mix cracked wheat, salt, honey and butter.
3. Add 2 cups of boiling water to above ingredients; set aside.
4. Mix yeast and 1/2 C warm water. Let rise.
5. When the yeast has risen and the cracked wheat mixture has cooled to room temperature, then combine the two mixtures (yeast and cracked wheat).
6. Stir in 1 1/2 C white flour and 3-4 C whole wheat flour. NOTE: Dough will be stiff, knead in the last cup by hand.
7. Place in greased bowl, cover and let rise until double (about 90 minutes).
8. Grease cookie sheet and sprinkle with cornmeal; set aside.
9. Mix 1 egg and about 2 t water until smooth; set aside.
10. After the dough has risen, shape into two loaves (I prefer four-do what works for you!), place on greased/cornmeal-ed cookie sheet.
11. Paint with egg wash.
12. Make three slashes on the top of each loaf.
13. Let rise until double in size (about 30 minutes to an hour).
14. Bake at 350 degrees F for 30 - 35 minutes until golden.
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