Cracked Wheat TwinTop Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 1⁄2 Cup (40 tbs) (About 110 Degrees Fahrenheit)|
|Granulated sugar||1 Teaspoon|
|Graham flour||2 Cup (32 tbs), unsifted|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Warm water||1 Cup (16 tbs) (About 110 Degrees Fahrenheit)|
|Salad oil||2 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Wheat germ||1 Cup (16 tbs), rolled|
|Sesame seed||2 Tablespoon|
|All-purpose flour||5 1⁄2 Cup (88 tbs), unsifted|
In a large bowl, dissolve yeast in the 2 1/2 cups water.
Add granulated sugar, graham flour, and cracked wheat.
Beat until well combined (about 3 minutes).
Let stand in a warm place until bubbly (about 20 minutes).
Stir in the 1 cup warm water, oil, salt, brown sugar, wheat germ, rolled oats, and sesame seed.
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 satiny (5 to 20 minutes), 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 1 1/2 hours).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide dough into 4 equal portions, shape each into a ball, and place 2 balls side by side in each of 2 greased 9 by 5-inch loaf pans.
Cover and let rise until almost doubled (about 45 minutes).
Bake in a 375° oven for 45 minutes or until loaves sound hollow when tapped.
Cool in pans for 10 minutes, then turn out on a rack to cool completely.