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.
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Andrew Mccoag
[email protected]Wow! This bread is amazing! It's the best sourdough bread I've ever had. The crust is crispy, the inside is soft and chewy, and the flavor is out of this world.
Shaleem David
[email protected]This bread is a bit dense for my taste, but it's still very good. I think it would be great for sandwiches or toast.
William ramey
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. The bread was light and fluffy, with a slightly tangy flavor. I'll definitely be making this again.
Rubel Kumar
[email protected]This bread is so easy to make, and it's so delicious! I love the nutty flavor of the cracked wheat.
rox singh
[email protected]The bread was good, but I found the flavor to be a bit bland. I think I'll try adding some herbs or spices next time.
Sulaiman Islam
[email protected]I've made this bread several times now, and it always turns out perfectly. It's a great recipe for beginners, and it's also a delicious and healthy bread.
Shahbaz Bhutta
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The bread is delicious, and it's a great way to use up leftover sourdough starter.
Nontombi Bunyula
[email protected]I followed the recipe exactly, but my bread didn't turn out as well as I'd hoped. The crust was too hard and the inside was too dense. I'm not sure what I did wrong.
Sophie Edj
[email protected]This bread is amazing! It's hearty and flavorful, with a perfect crust. I'm definitely adding this recipe to my regular rotation.
Gita Bhandari ghimire
[email protected]I'm so glad I tried this recipe! The bread turned out beautifully, and it tasted even better than it looked. My family loved it, and I'll definitely be making it again.
Spade Gang
[email protected]This cracked wheat sourdough bread is a keeper! The crust was crispy and flavorful, while the inside was soft and chewy. I especially loved the nutty flavor of the cracked wheat. It was the perfect accompaniment to my soup and salad dinner.