Best 2 Cracked Wheat Sourdough Bread Recipes
Cracked wheat sourdough bread is a delicious and nutritious bread that is perfect for any meal. Made with cracked wheat, rye flour, and sourdough starter, this bread has a slightly nutty flavor and a chewy texture. Cracked wheat sourdough bread is also a good source of fiber and protein, making it a healthy choice for people of all ages. In this article, we will share a recipe for making cracked wheat sourdough bread at home. We will also provide tips for troubleshooting common problems that bakers may encounter when making this bread. So, if you are looking for a new and exciting bread to try, be sure to check out our recipe for cracked wheat sourdough bread.
Check out the recipes below so you can choose the best recipe for yourself!
CRACKED WHEAT SOURDOUGH BREAD
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
- With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
- When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
- When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
- Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 36.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 3.5 g
CRACKED WHEAT SOURDOUGH BREAD
Steps:
- In a medium bowl, place cracked wheat and pour hot water over wheat. Add melted butter, molasses, honey, nonfat milk. flax, and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft free spot and let rise until doubled in bulk, about 1 1/2 hours. Punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well greased 9X5 inch loaf pans or form into two round loaves on baking sheet and let rise again until doubled in bulk, about 1 hour. Brush tops with an egg wash made by whisking one tablespoon water into one whole egg until well blended. Bake in preheated 375 degree oven for 30 minutes. After 15 minutes, rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom or internal temperature of 190 degrees. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your bread. Look for whole wheat flour that is freshly milled and organic if possible. You can also use bread flour or all-purpose flour, but the flavor will be less nutty.
- Make sure your sourdough starter is active: If your starter is not active, it will not be able to leaven your bread properly. To check if your starter is active, mix 1 tablespoon of starter with 1 tablespoon of water and 1 tablespoon of flour. Let it sit at room temperature for 30 minutes. If the starter has doubled in size and is bubbly, it is active and ready to use.
- Be patient: Sourdough bread takes time to make. The fermentation process can take up to 24 hours, so don't be discouraged if your bread doesn't rise right away. Just give it time and it will eventually come together.
- Don't over-knead the dough: Over-kneading the dough will make it tough. Knead the dough just until it comes together and forms a smooth ball.
Conclusion:
Cracked wheat sourdough bread is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new bread to try, I highly recommend cracked wheat sourdough bread.
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