Cracked Wheat Sourdough Bread

Cracked Wheat Sourdough Bread

32
JACLYN 4

"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."

Ingredients

servings 200 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Reviews

32
  1. 36 Ratings

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Most helpful

I questioned the fact that there is no salt in this recipe and made it according to directions anyway. It is a terrific bread and the addition of salt would make it even better. I found an ident...

Most helpful critical

Every bread recipe needs salt. I added my normal 3/4 tsp salt/loaf. Without salt the bread will rise way to fast and have a dead flavor.

I questioned the fact that there is no salt in this recipe and made it according to directions anyway. It is a terrific bread and the addition of salt would make it even better. I found an ident...

I changed this recipe slightly to work with what we had on hand. I used 1 cup freshly chopped flax seed. (The body just passes out whole flax seed and you lose the nurtitional value unless you ...

This is very good, hearty without being overly heavy. I agree with another reviewer that it could use a little salt, and it does make 2 HUGE loaves. My starter is a very sweet and liquidy one ...

Absolutely wonderful! I left our the sunflower seeds, didn't have any, and used butter instead of margarine, never use the stuff. Tastes wonderful, great texture. Rate this on 5 stars for sur...

This made a great loaf of bread. I placed it on baking stones and made a freeform loaf.

I am new to bread making, so maybe I am doing something wrong, but this bread just doesn't turn out right. I have made it twice, and I must have had to potent of a starter, because in the first...

This is a wonderful, "meaty" bread! It was devoured immediately in my house!

I thoroughly enjoyed this recipe and my kids, and Husband surprised me by wanting more and more of it.

I am relatively new to sourdough (3 months or so). I made this bread with my own "homegrown" sourdough made from white flour and pineapple juice. It worked! - it just took time and patience. ...