Cracked Wheat Bread (Bulgar or cracked wheat)
3/4 c. cracked wheat or bulgar1 1/2c. boiling water
1 Tblsp. active dry yeast
pinch sugar
1/4 c. warm water
1 c. warm buttermilk
1/4 c. molasses
1 Tblsp. honey
4 Tbsp. butter (cut into small pieces - room temp.)
1 Tblsp. salt
1/4 c. raw sesame seeds
1 c. whole wheat flour
2 1/2 - 3 c. bread flour
1. In a
bowl, place cracked wheat or bulgur and pour boiling water over it. Let sit for 1hour
to soften.
2. In a small bowl, place warm water, yeast and a pinch of sugar. This process is called proofing the yeast. It will bubble.
3. Combine the buttermilk, molasses, honey and butter in a bowl and set aside.
4. In mixer, mix together the whole wheat flour, salt and sesame seeds. Stir in the milk mixture and stir until smooth, about 3 min. Strain the cracked wheat and add to the flour mixture until combined. Add the flour about a half a cup at a time until the dough pulls away from the side of the mixer. Dough should be soft and springy, but still tacky. Dough should spring back when touched with finger.
5. Let rise until double in bulk at room temp. Cover loosely with plastic wrap.
6. Divide knead and make two or three loaves, depending on the size of your bread pans. Put into greased loaf pans. I use shortening or lard to grease my pans. Let rise until about double in size. Preheat oven to 350 degrees.
7. Put into oven and bake for 35 - 40 min. The loaves should be done when tapping them with your finger sounds hollow. Remove bread from the oven and place on racks to cool.
2. In a small bowl, place warm water, yeast and a pinch of sugar. This process is called proofing the yeast. It will bubble.
3. Combine the buttermilk, molasses, honey and butter in a bowl and set aside.
4. In mixer, mix together the whole wheat flour, salt and sesame seeds. Stir in the milk mixture and stir until smooth, about 3 min. Strain the cracked wheat and add to the flour mixture until combined. Add the flour about a half a cup at a time until the dough pulls away from the side of the mixer. Dough should be soft and springy, but still tacky. Dough should spring back when touched with finger.
5. Let rise until double in bulk at room temp. Cover loosely with plastic wrap.
6. Divide knead and make two or three loaves, depending on the size of your bread pans. Put into greased loaf pans. I use shortening or lard to grease my pans. Let rise until about double in size. Preheat oven to 350 degrees.
7. Put into oven and bake for 35 - 40 min. The loaves should be done when tapping them with your finger sounds hollow. Remove bread from the oven and place on racks to cool.
