Rating: 4.5 stars 4.7
34 Ratings
  • 5 star values: 27
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Nutty and moist, this bread is light and makes great toast.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
20
Yield:
2 - 9x5 inch loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

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  • Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

  • Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition Facts

151 calories; protein 4.4g; carbohydrates 29.5g; fat 1.8g; cholesterol 4mg; sodium 364mg. Full Nutrition
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