Cracked Wheat Sourdough Bread
This may be the best bread we've ever had. The recipe makes four loaves. When I used my mixer, I had to make the recipe in two batches. Use an oversized bowl if working with a single batch.
List of Ingredients
- 2 cups cracked wheat
- 2 cups boiling water
- 1/4 cup honey, brown sugar, or molasses (or cane syrup)
- 1 1/2 cups regular or potato starter
- 2 cups bread flour
- 3 1/2 cups whole wheat flour
- 3 1/2 cups white flour (bread flour is best)
- 1 package yeast
- 1 teaspoon sugar
- 1 cup milk warmed to about 100 degrees
- 1/2 cup melted butter
- 2 teaspoons salt
- 1/2 cup honey, brown sugar or molasses
Instructions
- Place the cracked wheat in a large bowl. Add the boiling water and honey. Stir until well blended. Cool to lukewarm. Add starter and flour, beating until smooth. Cover with plastic wrap and a clean towel. Let stand overnight.
- The next morning, combine the whole wheat and white flours. Dissolve yeast and sugar in warm milk. Let set five minutes until foamy.
- Stir down the starter sponge. Add the yeast mixture, butter, salt, and honey. Add sufficient flour to make a soft, workable dough. Turn out on a floured surface. Knead 8-10 minutes, adding more flour if necessary. Place dough in a warm, greased bowl, turning to coat the top. Cover loosely with plastic wrap and a towel. Let double in size, about 2 hours.
- Punch dough down and knead lightly. Cover and let rest about 10 minutes. Shape into 4 loaves. Place on greased baking sheets (or loaf pans, if using). Let rise 45 minutes or so.
- Bake in a preheat 350 degree oven 40-50 minutes. Cool on racks. Brush with melted butter, if desired.
Final Comments
Another way to make a shiny crust is to mix 2 teaspoons cornstarch with 1 cup water. Bring to a boil and cook 2 minutes. Brush on tops of loaves five minutes before removing from oven.
A beaten whole egg or egg white brushed on bread will also give it a shiny crust. Bake 5 minutes after brushing on bread.
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