Try this Cracked Wheat Bread recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan combine 2 cups boiling water and cracked wheat or bulgur. Let stand, covered for 5 minutes. Drain well, discarding liquid. Set cracked wheat aside. In a large mixing bowl stir together 1 1/2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir 1 3/4 cups water, sugar, margarine or butter and salt just till warm (120-130) and margarine is almost melted. Add water mixture dry mixture. Beat with an electric mixer on low speed for 30 seconds.scraping the sides of the bowl constantly. Bet on high speed for 3 minutes. Using a wooden , stir in the drained cracked wheat, whole wheat flour and wheat bran. Stir in as much of the remaining all-purpose flour as you can. Turn the dough out into a lightly floured surface. Cover and let rise in a warm place till double in size (about 1- 1/4 hours). Punch down dough. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two (8x4x2-inch) loaf pans. Shape each portion of dough into a loaf. Place the prepared loaf pans. Cover and let rise in a warm place till nearly double in size (30 to 40 minutes). Bake in a 375 oven for 35 to 40 minutes or till the sounds hollow when you tap with your fingers (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings). Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16, 1997
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 45 | ||
Calories from Fat: 8 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 46.7mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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