Best 2 Cracked Wheat Sourdough Bread Recipes
Cracked wheat sourdough bread is a unique and flavorful bread that combines the tanginess of sourdough with the nutty flavor of cracked wheat. It's a hearty and wholesome bread that makes a great addition to any meal. The cracked wheat also supplies extra fiber and nutrients to the bread, making it a healthier choice. This article provides detailed recipes for making cracked wheat sourdough bread from scratch, including a traditional recipe, a recipe for a no-knead version, and a recipe for a vegan version. Each recipe includes step-by-step instructions, ingredient lists, and tips for achieving the perfect loaf. Whether you're a seasoned bread baker or just starting out, you'll find a recipe in this article that suits your needs and helps you create a delicious and satisfying loaf of cracked wheat sourdough bread.
Here are our top 2 tried and tested recipes!
CRACKED WHEAT SOURDOUGH BREAD
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
- With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
- When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
- When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
- Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 36.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 3.5 g
CRACKED WHEAT SOURDOUGH BREAD
Steps:
- In a medium bowl, place cracked wheat and pour hot water over wheat. Add melted butter, molasses, honey, nonfat milk. flax, and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft free spot and let rise until doubled in bulk, about 1 1/2 hours. Punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well greased 9X5 inch loaf pans or form into two round loaves on baking sheet and let rise again until doubled in bulk, about 1 hour. Brush tops with an egg wash made by whisking one tablespoon water into one whole egg until well blended. Bake in preheated 375 degree oven for 30 minutes. After 15 minutes, rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom or internal temperature of 190 degrees. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Tips:
- Use fresh cracked wheat: Fresh cracked wheat will provide a better flavor and texture to your bread. If you can't find fresh cracked wheat, you can make your own by grinding whole wheat berries in a food processor.
- Soak the cracked wheat: Soaking the cracked wheat before using it will help to soften it and make it easier to digest. You can soak the cracked wheat in water or buttermilk for several hours or overnight.
- Use a strong sourdough starter: A strong sourdough starter will help to give your bread a good rise and a tangy flavor. If you don't have a strong sourdough starter, you can make one by following the instructions in the recipe.
- Knead the dough well: Kneading the dough well will help to develop the gluten and give your bread a good texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Proof the dough in a warm place: Proofing the dough in a warm place will help it to rise properly. You can proof the dough in a warm oven or in a warm corner of your kitchen.
- Bake the bread at a high temperature: Baking the bread at a high temperature will help to give it a crispy crust. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
Conclusion:
Cracked wheat sourdough bread is a delicious and nutritious bread that is easy to make at home. By following the tips above, you can make a loaf of cracked wheat sourdough bread that is sure to impress your family and friends.
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