Title: Cracked Wheat Bread
Categories: Breads, Wheat
Yield: 32 Servings

1 c Cracked wheat or bulgur
3 3/4 c All-purpose flour (up to
-4-1/4)
1 pk Active dry yeast
1/4 c Sugar
1 tb Margarine or butter
1 ts Salt
1 1/4 c Whole wheat flour
1/4 c Unprocessed wheat bran

In a medium saucepan combine 2 cups boiling water and cracked wheat or
bulgur. Let stand, covered for 5 minutes. Drain well, discarding liquid.
Set cracked wheat aside. In a large mixing bowl stir together 1 1/2 cups of
the all-purpose flour and the yeast; set aside. In a medium saucepan heat
and stir 1 3/4 cups water, sugar, margarine or butter and salt just till
warm (120-130) and margarine is almost melted. Add water mixture dry
mixture. Beat with an electric mixer on low speed for 30 seconds.scraping
the sides of the bowl constantly. Bet on high speed for 3 minutes. Using a
wooden , stir in the drained cracked wheat, whole wheat flour and wheat
bran. Stir in as much of the remaining all-purpose flour as you can. Turn
the dough out into a lightly floured surface. Cover and let rise in a warm
place till double in size (about 1- 1/4 hours). Punch down dough. Turn
dough out onto a lightly floured surface. Divide dough in half. Cover and
let rest for 10 minutes. Lightly grease two (8x4x2-inch) loaf pans. Shape
each portion of dough into a loaf. Place the prepared loaf pans. Cover and
let rise in a warm place till nearly double in size (30 to 40 minutes).
Bake in a 375 oven for 35 to 40 minutes or till the sounds hollow when you
tap with your fingers (if necessary, cover loosely with foil the last 10
minutes of baking to prevent overbrowning). Immediately remove bread from
pans. Cool on wire racks. Makes 2 loaves (32 servings).

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16,
1997