Whole Wheat Bread I Good Recipes

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Whole Wheat Bread I

"Whole wheat bread with cracked wheat berries. Let it upward thrust twice if you need a finer grained bread. Unbaked loaves can be frozen. Recipe also can be doubled."

Ingredients :

3/eight cup cracked wheat
three/four cup water
2 cups complete wheat flour
3 1/four cups bread flour
1 tablespoon active dry yeast
1 half cups water
1/three cup honey
three tablespoons lard
2 teaspoons salt

Instructions :

Prep : 30M	Cook : 24M	Ready in : 3H10M

In a two quart saucepan, combine the cracked wheat, salt, and three/four cup water. Cook until the cracked wheat is gentle, and water is absorbed. Add molasses or honey, lard, and 1 half cups water to the cracked wheat. Heat, or cool, until the temperature is 125 ranges F (50 degrees C).
Combine complete wheat flour and yeast in a huge blending bowl. Add the cracked wheat mixture; beat with an electric mixer at low velocity for 30 seconds, scraping bowl. Beat 3 minutes longer on excessive pace. Stir in enough all purpose flour to make a stiff dough.
Knead on a floured, fabric included board till dough is easy and elastic, eight to ten mins. Divide and form into 2 loaves; roll up tightly to save you air pockets from forming whilst rising. Place into two greased 9 x five inch loaf pans. Cover with a smooth fabric. Allow to rise till doubled, approximately 1 hour.
Bake at 375 stages F (one hundred ninety ranges C) for 15 minutes. Cover loaf with aluminum foil, and continue to bake for 30 minutes. Remove bread to cord rack to cool. Let cool for as a minimum 30 minutes earlier than reducing.

Notes :

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