I first made this bread in 1995, adapted from a recipe in a cookbook called America’s Best. I have a note in my binder: “Good flavor – chewy”.
This makes a hearty bread that is chewy due to the cracked wheat (bulgur). It’s really delicious toasted and makes a very filling breakfast with a cup of coffee or tea.
CRACKED WHEAT YEAST BREAD
- 1 cup cracked wheat (bulgur)
- 3-1/4 cups water
- 1/3 cup honey
- 3 T butter
- 2 tsp salt
- 2 cups whole-wheat flour
- 2 Tblps. fast acting yeast*
- 4to 4-1/2 cups all-purpose flour
*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
Combine cracked wheat and water in medium pan. Bring to boil, then remove from heat. Add honey, butter and salt. Cool to 130 degrees F (this will take about 20 minutes to cool).
Combine whole-wheat flour and yeast in large mixing bowl. Add cracked-wheat mixture and with the paddle beater, beat @ low speed for 30 seconds and for 3 minutes @ medium speed. Insert dough hook and knead for 6-1/2 minutes, adding all-purpose flour as necessary until dough is elastic. Dough may feel a bit sticky because of the honey.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Divide the dough into two portions …
Preheat oven to 350 degrees F. Bake for 40-60 minutes until bread is golden brown and has a hollow sound when tapped on the bottom. Cover with a piece of foil if top is browning too fast. Remove bread from pan immediately…
…cover with a napkin or a tea towel and let cool on a wire rack.
Yield: Two nine-inch or three 7-½ inch loaves