Warm the bowl with warm water. Mix the water, sugar and yeast together. Let set on warmer for 5-10 minutes. Add egg, honey, oil and salt and whisk it. Add 1/2 cup whole wheat flour, 1/2 cup cracked wheat and 1 cup of sapphire flour. Knead with bread hook. Slowly add sapphire flour until dough forms a ball on the hook and is no longer sticky. Continue to knead for five more minutes. Cover with a towel and let rise in a warm place for 1 hour, until triple in size. Grease two loaf pans. Flour a surface and remove dough from the bowl and transfer to floured surface. Flip it over to flour all over and work it into a ball. Cut it in half. Form each piece into a loaf and place in the pan. Poke holes with a clean fork all the way through. Cover with the cloth and rise again for 30 minutes. During this time preheat oven to 350. Bake for 22 minutes and cool on a rack. Rub with butter while its hot. Let cool at least 30 minutes before bagging for storage.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 32 (20%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 10.3mg||3 %|
|Sodium 358.1mg||12 %|
|Potassium 75.1mg||2 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 26.6g|
|Protein 5.1g||7 %|
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Calories per serving: 162
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