Cracked Wheat Loaf
1 hour, 50
25 to 30
This represents the first recipe tested and approved by Fleischmann's Yeast Test Kitchens using Whole Wheat Flour Made From Hard White Wheat. Also known as White Wheat Flour OR Whole Wheat White Flour, this type of flour was first introduced to home bakers in 2005 and distribution of it has increased.
1/2 cup milk
1/2 cup cracked wheat*
2-3/4 cups whole wheat flour made from hard white wheat OR all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons salt
2 tablespoons butter
1 envelope Fleischmann's® Active Dry Yeast
3/4 cup warm water (100° to 110°F), divided
Heat milk to simmer; stir in cracked wheat. Cool to lukewarm.
Combine flour, sugar, salt and butter in food processor; process with metal blade for 15 seconds. Add cracked wheat mixture; process for 5 seconds. Dissolve yeast in 1/2 cup warm water. Pour dissolved yeast through feed tube while processing. Continue processing while gradually adding remaining 1/4 cup warm water through tube until dough forms a ball on top of blade. (Note: Entire 1/4 cup may not be necessary)
Turn out dough onto lightly floured board and knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in size, about 1 hour.
Punch dough down. On lightly floured board form into a roll about 12 inches long. Place on a greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 50 minutes.
Preheat oven to 400° F. Bake for 25 to 30 minutes, or until done. Remove from baking sheet and cool on wire rack.
*Recipe Note: Wheat germ may be substituted for cracked wheat.
Serving Size: 1 slice; (1/12 of recipe)
Calories 140; Total Fat 2 g; Saturated fat 1 g;
Cholesterol 10 mg; Sodium 280 mg; Carbohydrates 26 g;
Dietary Fiber 1 g; Sugars 2 g; Protein 4 g