Cracked Wheat Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Cracked wheat||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs), scalded then cooled|
|Molasses||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Cracked wheat||1⁄2 Cup (8 tbs)|
Dissolve yeast in warm water in large bowl.
Add 2 cups all-purpose flour, the cracked wheat, milk, molasses, shortening and salt.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 2 minutes.
Stir in whole wheat flour and enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; roll into rectangle, 18x9 inches.
Fold 9-inch sides crosswise into thirds, overlapping ends.
Roll up tightly, beginning at narrow end.
Pinch edge of dough into roll to seal well; press in ends of roll.
Press each end with side of hand to seal; fold ends under.
Place loaf, seam side down, in greased loaf pan, 9x5x3 inches.
Brush with margarine; sprinkle with cracked wheat.
Let rise until double, about 1 hour.
Heat oven to 400Â°.
Place pan on low oven rack so that top of pan is in center of oven.
Bake until loaf sounds hollow when tapped, 30 to 35 minutes.
Immediately remove from pan; cool on wire rack.