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Cracked Wheat Raisin Bread |
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Serves: 40
Print this Recipe
Prep Time: 40 minutes (ready in 3 hours 55 minutes) - Yield: 2 (20-slice) loaves
1 1/2 cups uncooked cracked wheat
1 cup raisins
1/2 cup firmly packed brown sugar
2 teaspoons salt
3 tablespoons margarine or butter
2 cups boiling water
2 packages active dry yeast
2/3 cup warm water
5 to 6 cups all-purpose flour
1 egg, beaten
1. In large bowl, combine cracked wheat, raisins, brown sugar, salt, margarine and 2 cups boiling water; mix well. Let cool to 105 to 115°F.
2. In small bowl, dissolve yeast in warm water (105 to 115°F.). Add dissolved yeast and 2 cups flour to cracked wheat mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
3. On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half; shape each into a ball. Place on greased cookie sheet. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
5. Heat oven to 350°F. Uncover dough. With sharp knife, slash a 1/2-inch-deep lattice design on top of each loaf. Brush with beaten egg. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 120 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 120 mg 5% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fruit or 1 1/2 Carbohydrate
See Cook's Note: How to Prepare Yeast Breads and Cook's Note: The Upper Crust
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Cook's Note: The Upper Crust
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Bread Machine Troubleshooting
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Cook's Note: Broth Substitutions
Cook's Note: Soup for Starters
Cook's Note: Making Soup in an Electric Slow Cooker
Cook's Note: Broth and Consomme
Cook's Note: Storing Soup and Stew
Cook's Note: How to Thicken Stews
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