Wheat Bread

• 1/2 c. cracked wheat
• 1 1/2 c. hot water
• 1/4 c. safflower oil
• 1/2 tsp. salt
• 1 pkg. active dry yeast
• 2 Tbsp. molasses
• 1 Tbsp. malt extra (syrup)
• 2 Tbsp. brewer's yeast
• 2 c. whole wheat flour
• 2 c. unbleached flour
• 1/4 c. toasted wheat germ

1. In a large bowl, combine the cracked wheat, oil and salt.
2. Let stand for 10 minutes.
3. Add yeast, stirring to dissolve.
4. Add molasses and malt and stir to combine.
5. Add brewer's yeast, flours and wheat germ, mixing to form a stiff dough.
6. Turn out onto a floured surface and knead for about 7 minutes, kneading in additional flour, if necessary.
7. Turn dough into oiled bowl, turning to grease the top.
8. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk.
9. Punch dough down and form into a loaf.
10. Turn into a well-oiled 9 x 5-inch loaf and let rise again for about 30 minutes.
11. Mist the top with water and bake in a 350u0b0 oven for 45 to 50 minutes, misting the top with water 15 and 30 minutes into baking.
12. Remove from pan and let cool on wire rack.

cracked wheat, water, safflower oil, salt, active dry yeast, molasses, malt, yeast, whole wheat flour, flour, toasted wheat germ

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280745 (may not work)