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
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Elvy Bochaberi
[email protected]This bread is a bit more dense than I expected, but it's still very good. The flavor is excellent and it toasts up nicely.
lYl Gamming
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. The cracked wheat adds a nice nutty flavor and the sourdough starter isn't too tangy.
innocent inno-hilcents
[email protected]This recipe is a keeper! The bread was easy to make and turned out beautifully.
Ali khan Blouch
[email protected]I'm so glad I tried this recipe! The bread turned out perfectly and was so delicious.
Abuchu Abdul-laufu
[email protected]This bread is delicious!
Christina Antoine
[email protected]I love this bread! It's so easy to make and always turns out perfect.
Chris Watkins
[email protected]This bread is amazing! It's so flavorful and has a great texture.
Trey Cwiakala
[email protected]This bread is delicious! I love the tangy flavor of the sourdough starter and the nutty flavor of the cracked wheat. It's also very easy to make.
Akb Khan
[email protected]I love this bread! It's so easy to make and always turns out perfect. I love the tangy flavor of the sourdough starter and the nutty flavor of the cracked wheat.
Saqibuddin Siddique
[email protected]This is the best sourdough bread I've ever had! The cracked wheat gives it a wonderful texture and flavor. I highly recommend this recipe.
Jennifer Guadalupe
[email protected]This bread is amazing! It's so flavorful and has a great texture. I love the addition of cracked wheat, it gives the bread a nice nutty flavor. I will definitely be making this bread again and again.
Allybokus Naeel
[email protected]I've been wanting to try a cracked wheat sourdough bread for a while now, and this recipe did not disappoint! The bread turned out perfectly - crusty on the outside and soft and chewy on the inside. It also had a great flavor, thanks to the sourdough
Tevita Fine
[email protected]This cracked wheat sourdough bread is a delicious and healthy alternative to traditional white bread. The sourdough starter gives it a slightly tangy flavor, while the cracked wheat adds a nutty texture. I will definitely be making this bread again!