Cracked Wheat Bread

I made a new recipe of cracked wheat bread today. I was planning to make my regular honey-wheat bread but noticed I was almost out of whole wheat flour!(Time for grocery shopping!)

I looked through my Better Homes and Gardens Homemade Bread Cookbook(a recent thrift store find for $1) and found a recipe for Cracked Wheat bread. I had some cracked wheat in the freezer so I decided to give it a try.

I made several changes to the original recipe and it turned out really yummy! I will definitely be making this bread again. Here's the recipe just as I made it...

Cracked Wheat Bread

2 cups warm water
2 packages or 2 T. active dry yeast
3 tablespoons sugar
3 tablespoons butter or margarine
1 tablespoon salt
1 cup cracked wheat(soaked for a few minutes in warm water; I soaked mine for maybe 20 minutes-it just seemed like the right thing to do-LOL!!!)
4-4 1/2 cups unbleached white flour
1 cup whole wheat flour
2-3 tablespoons ground flax seed-optional
8 teaspoons Vital Wheat Gluten-optional but makes a softer and better rising bread)

Directions(with a mixer):
In mixer bowl, combine water and yeast. Let set for about 5 minutes; then add sugar, butter and salt. Beat on low speed for a minute or so; add drained cracked wheat, 2 cups white flour,whole wheat flour, flax seed and gluten. Mix for several minutes at low to medium speed. Scrape bowl if needed and add the rest of the white flour-a little at a time, mixing and adding flour until dough is stiff but still slightly sticky to the touch.(You may need a bit more flour-use your own discretion.)Mix for about 8 minutes total until thoroughly mixed and a nice dough.

Place dough in greased bowl and turn to coat. Cover and set in warm spot to rise until doubled- about one hour. When doubled in size, punch down and let rise until doubled again. After second rising, punch down and divide into 2 loaves. Let dough rest for about 10 minutes. Shape loaves and place in greased bread pans. Cover and let rise until doubled in size-again!

Bake in a 375 degree oven for 30 to 35 minutes. If crusts brown too quickly, cover with foil for the last 15 minutes. Remove loaves from pans and cool on wire racks or towel. Brush tops with butter if desired.

Makes 2 loaves