Cracked Wheat Bread

Oh I love this bread! This recipe makes enough for two smaller loaves. I doubled it and made two larger loaves and one small loaf. The thermometer sticking in the large loaf is one I purchased that gives the temperature of fully baked bread. It has been wonderful to have!

Cracked Wheat Bread

Ingredients

• 1 1/4 cups warm water
• 1/2 cup cracked wheat
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 tablespoons butter, softened
• 1 tablespoon salt
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 cup milk
• 1 cup whole wheat flour
• 4 cups all-purpose flour

Directions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Source: http://allrecipes.com/Recipe/cracked-wheat-bread-ii/detail.aspx