Cracked Wheat Bread

By Yankee Magazine

Aug 08 2007


Makes 4 small loaves, about 1-1/4 pounds each.


1 cup whole-grain cracked wheat (from a Country Store)
4 cups boiling water
2 teaspoons salt
1/2 cup molasses
4 tablespoons butter
1 packagedryyeast
8 cups unbleached flour (approximately)


Pour the boiling water over the cracked wheat and let stand 3 hours or more (overnight if you wish). Heat to lukewarm and add the salt, molasses, and butter. Sift the yeast with 2 cups of the flour and stir into the cracked wheat mixture. Sift in the remaining flour to make a fairly firm, non-sticky dough. Turn out on a floured. board and knead. until smooth and elastic. Put dough into a greased bowl and cover. Let rise in a warm place until doubled in bulk (about 2 hours). Knead again lightly and divide the dough in fourths. Shape into loaves and place in greased loaf pans. Cover with a damp towel and let rise again until doubled in bulk (about 1-1/4 hours). Bake in oven preheated to 400 degrees F for 10 minutes, reduce the heat to 350 degrees F and bake 50 minutes longer. Turn out and cool on a rack. Brush the tops with butter. Loaves may be frozen.