Whole Wheat Cookbook

This blog is updated nearly every day with new recipes that use whole wheat. Healthy eating has always been a great way to feel great, and what better way to do it than with 100% whole grain wheat.

Friday, June 09, 2006

Cracked Wheat Carrot Loaf

Here is a recipe using cracked wheat. The ingredients show it using white flour as well, but you could substitute wheat flour and a bit of gluten or about tablespoon vinegar to soften up the bread.

  • 1/2 c Boiling water
  • 1/4 c Cracked wheat
  • 1 Package active dry yeast
  • 1/4 c Warm water
  • 1/3 c Skim milk; warm
  • 1/4 c Margarine
  • 1/4 c Brown sugar; firmly packed
  • 1 ts Salt
  • 1 c Carrot; shredded
  • 1 Egg
  • 2 2/3 cups all-purpose flour
  • 2/3 c Oat Bran Cereal

In small bowl pour boiling water over cracked wheat; let stand 15 minutes. Drain excess water; set aside. Dissolve yeast in warm water. In lare bowl combine milk, margarine, brown sugar, salt, carrot, and egg. Add dissolved yeast and cracked wheat. The margarine may not melt completely. In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add enough remaining all-purpose flour to make a moderatelly stiff dough. Turn out onto a lightly floured surface. Knead about 10 minutes or until dough is smooth and elastic. Shape into ball. Grease large bowl. Place dough ub bowl turning once to coat surface. Cover; let rise in warm place about 1 1/2 hours or until nearly double in size. Grease 9" by 5" loaf pan or coat with vegetable pan-coating. Punch dough down; shape into loaf. Place in prepared pan. Cover; let rise in warm place about 1 hour or until nearly double in size. Meanwhile heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum foil after 20 minutes of baking. Remove from pan; cool on wire rack.


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