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Graham Cracked Wheat Bread

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  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (About 110°)
  Milk 1 3⁄4 Cup (28 tbs) (At Room Temperature)
  Molasses 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Salt 2 Teaspoon
  Cracked wheat 1⁄4 Cup (4 tbs)
  Graham flour 1 1⁄2 Cup (24 tbs), unsifted
  All-purpose flour 5 Cup (80 tbs), unsifted

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.

Recipe Summary

Side Dish

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