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.
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karachi king
k-k62@yahoo.comI'm glad I tried this recipe, but I won't be making it again.
Leon Lucas
l35@hotmail.comI would not recommend this recipe to others.
Sujon miah Sujon miah
miah-s82@gmail.comOverall, I was disappointed with this recipe.
Sk Annu
a_sk26@gmail.comThe instructions in this recipe were a bit confusing.
Ashok Shrestha
ashok.shrestha13@yahoo.comI had trouble getting the bread to rise properly.
ANSELMO CRUZ
anselmo-cruz36@yahoo.comThis bread was a bit too sour for my taste.
Luke Cm
lukecm@hotmail.comI found the flavor of this bread to be a bit bland.
Vashiona Moore
vashiona58@yahoo.comThis bread is a bit dense, but I still enjoyed it.
Reena Pandey
r.p76@hotmail.co.ukI highly recommend this recipe.
Duncan Harry
h47@yahoo.comThis is the best sourdough bread I've ever had.
Md Yesin 1243
1.m23@hotmail.co.ukI'm so happy I found this recipe.
Emeka Uke Daniel
u-emeka56@hotmail.comThis bread is perfect for sandwiches.
Amir Hussain Amir
amir.a@yahoo.comI love the tangy flavor of this bread.
Waqar Taj
waqar.taj@hotmail.comThis bread is delicious!
Md Shuvo Ahmed
ma@yahoo.comI'm so glad I tried this recipe. It's now my go-to sourdough bread recipe.
EMMAH LINDIWE SANGWENI
emmah_l@hotmail.co.ukThis bread is a bit more challenging to make than some other sourdough recipes, but it's worth the effort. The results are amazing!
Beryl De Kock
d.beryl@gmail.comI made this bread for a party and it was a huge hit! Everyone loved the unique flavor and texture.
Elgizk Novruzlu
elgizk_n@yahoo.comThis bread is perfect for sandwiches, toast, or just eating plain. I love the slightly sour flavor and the chewy texture.
Alc Tel
tel-alc@yahoo.comI've been baking sourdough bread for years, and this is by far the best recipe I've tried. The cracked wheat adds a wonderful nutty flavor and texture.
Malik Kafeel
k.m23@gmail.comThis cracked wheat sourdough bread is phenomenal! The crust is crispy and the inside is soft and chewy. The flavor is complex and tangy, with a slight sweetness from the cracked wheat.