Whole Wheat Bread I The Best 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 may be frozen. Recipe also can be doubled."

Ingredients :

3/eight cup cracked wheat
three/four cup water
2 cups entire wheat flour
three 1/four cups bread flour
1 tablespoon lively 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 quart saucepan, integrate the cracked wheat, salt, and three/four cup water. Cook till the cracked wheat is smooth, and water is absorbed. Add molasses or honey, lard, and 1 half of cups water to the cracked wheat. Heat, or cool, until the temperature is one hundred twenty five stages F (50 ranges C).
Combine entire wheat flour and yeast in a big blending bowl. Add the cracked wheat aggregate; beat with an electric mixer at low pace for 30 seconds, scraping bowl. Beat 3 mins longer on high pace. Stir in sufficient all purpose flour to make a stiff dough.
Knead on a floured, fabric included board till dough is clean and elastic, 8 to ten minutes. Divide and shape into 2 loaves; roll up tightly to save you air pockets from forming at the same time as rising. Place into greased 9 x 5 inch loaf pans. Cover with a easy material. Allow to upward thrust until doubled, approximately 1 hour.
Bake at 375 stages F (one hundred ninety levels C) for 15 minutes. Cover loaf with aluminum foil, and continue to bake for 30 minutes. Remove bread to wire rack to chill. Let cool for at the least half-hour before cutting.

Notes :

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