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Cracked Wheat and Oat Bread

Cracked Wheat and Oat Bread

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Fleischmann’s(R)

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In large bowl, combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120 degrees to 130 degrees F, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Brush top of dough with egg white; sprinkle with oats. Bake at 375 degrees F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.
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Reviews

Bearette
9
12/9/2011

I used Bob's Red Mill Cracked Wheat Hot Cereal and the exact amount of flour requested. Instead of butter I used fat free sour cream. I let the dough initially rise in a warm place for 30 minutes (instead of 10 minutes), and then an additional 45 minutes once in the loaf pan. The dough rose beautifully! The rosemary was a wonderful addition, I absolutely LOVED this bread and will definitely make it again!

Neel
6
1/31/2012

Excellent recipe, I use bulger, add rasins, and nuts. Omit the rosemary and egg wash. This is definely a keeper.

Donna
5
11/27/2011

Instead of using the cracked wheat,I used Bob's Red Mill 10 grain hot cereal.I really can't rate this according to the orginal recipe because I tried to make this more like a 10 grain bread.I had to use more flour than called for .I found that this was very dense and heavy.When I mixed this according to the recipe flour amounts, the mixture was very sticky.therefore I had to add more flour to be able to work with it.Mabe because I used the grains instead of the cracked wheat.If anyone tries out this recipe as I did,mabe you can experiment a little more than I did.I was afraid to keep adding more flour.I will try this recipe again using the cracked wheat to see if it makes a difference in the texture.Aside from not getting much rise,it had a wonderful taste.