Yeast Breads: Cracked Wheat Bread

Wholesome and delicious, Cracked Wheat Bread is excellent fresh out of the oven or toasted a couple days later. The raisins in this loaf are optional, so if you don't like raisins, leave them out.


Ingredients


¾ cup cracked wheat
½ cup raisins (optional)
¼ cup firmly packed brown sugar
1 tsp salt
2 tbsp butter or margarine
1 cup very hot water
1¼ tsp bread machine or quick rise yeast
½ cup water
1 tsp salt
3 cups all purpose flour
1 egg, slightly beaten


Preparation


Combine cracked wheat, raisins, brown sugar, butter, and hot water in a large bowl. Allow to cool 5 minutes. Add water, salt, flour, and yeast. Mix well until a loose dough forms. Turn dough out onto a flour surface and knead for 5 to 10 minutes, until smooth and elastic ball forms. Place dough in an oiled bowl, cover loosely, and let rise in a warm location until doubled in size, about 1 hour.


Punch down the dough to remove all air bubbles. Shape into a round loaf with a smooth top, about 8-10 inches in diameter. Place loaf on a prepared baking sheet and cover loosely. Let rise in a warm location until doubled in size once again, this time it will take about 45 minutes.


When the dough has fully risen, heat oven to 375°F. Using a bread lame or very sharp knife, score the top of the loaf in a crisscross fashion, creating the lattice pattern on the top. Brush entire loaf with beaten egg. Bake for 25 to 30 minutes, until loaf is browned and sounds hollow when tapped.


Allow to cool at least 20 minutes before slicing.