Saturday, February 8, 2014
CRACKED WHEAT & HONEY BREAD
~ The Modern Day Pioneer: Simple Living in the 21st Century, written by Charlotte Denholtz
1 1/2 c. boiling water
1/2 c. cracked wheat
1 1/3 c. warm milk
1/4 c. honey, divided
1 3/4 t. yeast
1/4 c. unsalted butter
1 c. whole wheat flour
3/4 t. kosher salt
3-4 c. bread or all-purpose flour
Combine water and cracked wheat in a medium bowl. Set aside for about ten minutes, stirring occasionally until the cracked wheat has absorbed the water and softened.
In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add remaining honey, butter, and whole wheat flour to milk mixture, stirring to combine. Drain excess water from cracked wheat, then add to flour mixture, along with salt and enough bread flour to create a firm dough. Add flour only when needed to reduce stickiness.
Turn dough onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled in size, about 2 hours.
Coat two 9 x 5" loaf pans with cooking spray. Turn dough onto a floured surface and divide into two equal portions, shaping each into an oblong loaf. Place into prepared pans with seam sides down, cover loosely with plastic wrap, and set aside for 30 minutes, or until dough rises above the pan.
Preheat oven to 375 degrees. Dust risen loaves with whole wheat flour and bake 30-40 minutes, or until golden brown and hollow sounding. Cool in pan for 10 minutes, then remove from pans and cool completely on wire rack.
Notes: I use all-purpose flour for this bread and it works perfectly. It's great for toasting and dunking in soups, slicing as sandwich bread, or eating plain.