Wendy B's Wheat Bread

The second...

Wendy B's Wheat Bread

1/3 to 1/2 cup cracked wheat

2 cups boiling water

2 T. butter

Steep wheat in water until softened then cool until water is warm (not hot).

2 T. yeast (or 2 packages)

1/2 cup warm water

1/2 cup brown sugar

1 T. salt

Combine these 4 ingredients in a small bowl. Add to above cracked wheat mixture when cooled (to warm).

You will then begin slowly adding flour to the above mixture---amounts will depend on personal taste (either more whole wheat, equal amounts wheat/white or more white flour) and 'feel' of the dough. I like half and half which takes about

2 cups whole wheat flour

2+ cups unbleached flour

for nicer bread I also use "Vital wheat gluten flour" by Bob's Red Mix; 1 tsp. per cup of flour--it seems expensive but you use so little that it goes a long way and makes for less heavy bread.

Dough can be mixed by hand or in a large mixer (KitchenAid, etc.) with a dough hook (my preferred method). Continue to knead dough and add flour until it 'feels right'--not sticky. Put dough in greased bowl and allow to rise until double in size.

Punch down, shape and place in greased loaf pans (should make 2 loaves). Allow dough to rise again. Bake @ 400 for 25-30 minutes. After removing from oven, butter tops.

I like to double the recipe so there is plenty to share! (But give it away quick before you eat it all! )

Sheryl de Groot