Cracked Wheat and Oat Bread Recipe # 446

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. Makes 1 loaf
1-1/2 cups boiling water
1/3 cup cracked wheat OR bulghur
1/4 cup oats, old-fashioned OR quick
1/4 cup honey
1/4 cup butter OR margarine
1-1/2 teaspoons salt
2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon dried rosemary leaves, crushed (optional)
1 egg white, lightly beaten
Additional oats for topping

Combine boiling water, cracked wheat, oats, honey, butter and salt in a large bowl; cool to 120o to 130oF, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush top of dough with egg white; sprinkle with oats. Bake at 375oF for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.  

Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/18 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 140; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 25 g;
Dietary fiber 2 g (1 g/oz); Sugars 4 g; Protein 4 g





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