In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a microwave-safe bowl or cup, combine water, honey, butter and salt. Microwave on high for 45 sec. to 1 min. - stir and then check temperature (should be 120-130 degrees); add to dry ingredients already in mixing bowl. Beat with an electric mixer on low for 30 seconds; scrape down the sides of the bowl. Beat on high speed for 3 minutes more. If using a stand mixer, add the whole wheat flour, cracked wheat, aniseed, and 3 1/4 cups of all-purpose flour to the bowl, then insert dough hook. Knead using the hook until all ingredients are incorporated, and continue for another 6-8 minutes. (If you are kneading by hand - using a large spoon, stir in the whole wheat flour, cracked wheat, and as much of the all-purpose flour as you can by hand. Then turn out onto a floured board, kneading in additional flour as needed, until the dough is moderately stiff, 6-8 min.)
Shape dough into a ball. Place in a lightly greased bowl; turn so all sides are greased. Cover with plastic wrap; let rise in a warm place until double (about 45 min.) Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes.
Lightly grease two 8x4x2 or 9x5x3-inch loaf pans. Shape each half into a loaf; place into prepared pans. Cover; let rise in a warm place until nearly double (30-45 min.). In the meantime, preheat oven to 375 degrees and lower the top rack so it is in the center of the oven. Bake loaves for 40-45 minutes or until bread sounds hollow when lightly tapped. Cover with foil the last 15 min. of baking if necessary to prevent overbrowning. Immediately remove from pans and cool on wire racks. Makes 2 loaves (32 servings).
Notes: The temperature of the water is important because the liquid will be added directly to the dry ingredients - this is the "quick rise" method. If the water is too hot, it kills the yeast; if too cool, you lose the "quick rise" advantage. Cracked wheat is usually found in the health food section, or sometimes in the flour or cereal sections; sometimes it is called "bulghur wheat" - basically cracked whole wheat berries. I usually do not use the aniseed (or just anise, depending on the brand) - it does give the bread a very interesting licorice flavor. If you prefer a lighter bread texture, substitute bread flour for some or all of the all-purpose flour.
This is a custom recipe I came up with trying to duplicate wonderful bread we had at a bed and breakfast in Waxahachie. I eventually submitted it to Better Homes and Gardens and actually had it published in the magazine, somewhere around 1989-1990.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.2mg||0 %|
|Sodium 262mg||9 %|
|Potassium 75mg||2 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 21.9g|
|Protein 3.3g||5 %|
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Calories per serving: 118
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