Cracked Wheat Buttermilk Bread Recipes

CRACKED WHEAT BREAD (FOR BREAD MACHINE)

Steps:

• Add ingredients to bread bucket in order recommended by the manufacturer.
• Select desired setting. I use the dough setting on my machine. Press "start".
• If you used a regular setting, remove the finished bread when it is finished baking.
• If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour.
• Bake for 35 minutes in oven preheated to 400ºF.

CRACKED WHEAT BUTTERMILK BREAD WITH SUNFLOWER SEEDS

Steps:

• Put cracked wheat into a small pot with 1 to 2 cups of water.
• Bring to a boil, reduce heat to medium and boil for 6 minutes.
• Remove from heat and drain well.
• Let cool about 15 minutes.
• Put cooked wheat into bread machine.
• Add all other ingredients as listed except for the sunflower seeds.
• If you don't have buttermilk, you can make a substitute by adding 1 tbsp lemon juice to one cup of whole milk.
• Stir and let sit for 5 minutes.
• Use amount called for in the recipe.
• Set bread machine for whole wheat bread.
• Press start.
• Add sunflower seeds at'addition' beep.

CRACKED WHEAT BUTTERMILK BREAD

Steps:

• In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.

ELAINE'S CRACKED WHEAT BREAD

Steps:

• Combine 1 1/2 cup water, cracked wheat, and salt in a saucepan. Bring to a boil; reduce heat to medium low. Cook, stirring occasionally, until water is absorbed, about 15 minutes. Remove from heat.
• Mix 1/3 cup water, sugar, and yeast together in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes.
• Stir buttermilk, honey, molasses, 1/4 cup butter, wheat germ, flax seed, and bran into the cracked wheat until blended. Mix in whole wheat flour.
• Mix cracked wheat mixture into the yeast mixture using a spoon or electric mixer. Add all-purpose flour 1 cup at a time, mixing until dough is smooth and elastic.
• Place dough in a large greased bowl, cover, and let rise until doubled in size, about 1 hour.
• Punch down dough to release air. Divide dough into 2 equal pieces. Roll out pieces into rectangles to release any air bubbles. Roll up, pinching seams tightly and tucking in sides as you go.
• Grease two 9x5-inch loaf pans. Place rolls seam side-down in the pans; press down to flatten. Tuck in all sides gently with the top of a finger. Cover and let rise in a warm place until dough rises 1 inch above the rim of the pans, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves until golden brown and the bottoms sound hollow when tapped, about 35 minutes. Brush with 2 tablespoons melted butter and turn out onto wire racks to cool. Allow to cool completely before slicing.