100% Honey Whole Wheat/Cracked Wheat Bread
- 1 cup warm water (110-115 degrees)
- 2 (1/4 ounce) packages fast-rising active dry yeast
- 1 cup milk, scalded and cooled to 110 degrees
- 13 cup honey
- 14 cup oil
- 2 teaspoons salt
- 2 eggs
- 5 12-6 cups stone ground whole wheat flour
- 12 cup cracked wheat, softened in 1 c hot water for 1 hour
- In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water.
- Add milk, honey, oil, salt and eggs.
- Mix until blended.
- Add 2 1/2 cups of the flour and beat for 3 to 4 minutes.
- Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
- Mix in remaining flour reserving 1/2 C for kneading.
- At this point you may add the softened cracked wheat if desired.
- This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
- Turn out onto floured board or counter top or use the dough hook from your mixer.
- Knead for 8 to 10 minutes until elastic and smooth.
- Put in a large buttered bowl and let rise in warm place until doubled in bulk.
- Punch dough down.
- On lightly floured board or counter top divide into 3 equal portions.
- Shape into loaves and place in buttered loaf pans approximately 8" X 4".
- Cover and let rise for the third time until doubled in bulk.
- Bake at 375 degrees for 30 - 35 minutes.
- The bread tests done when the crust make a hollow sound when tapped.
- Remove from pans and brush with melted butter.
- Cover with a hot damp towel to soften crust if desired.
warm water, fastrising, milk, honey, oil, salt, eggs, stone ground, cracked wheat
Taken from www.food.com/recipe/100-honey-whole-wheat-cracked-wheat-bread-151775 (may not work)