Cracked Wheat and Honey Bread
The hearty flavor of cracked wheat and the tang of sweet natural honey are a perfect pair. Try forming this dough into dinner rolls as well as standard loaves.
Serves: 16Hands-on: 30 minutesTotal: 4 hoursDifficulty: Medium
- 1½ cups boiling water
- ½ cup cracked wheat
- 1⅓ cups warm milk
- ¼ cup honey
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup unsalted butter
- 1 cup whole wheat flour
- ¾ tsp. kosher salt
- 4 cups bread flour
- In a medium bowl, combine boiling water and cracked wheat. Set aside for 10 minutes, stirring occasionally, until the cracked wheat has absorbed the water and has softened.
- In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add remaining honey, butter, and whole wheat flour; stir to combine. Add softened cracked wheat (drain off excess liquid if necessary), salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Coat two 9" × 5" loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 375°F.
- Dust risen loaves with whole wheat flour, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.