Tuesday, August 16, 2011
Cracked Wheat Twin-Top Bread-Sunset Breads
I've had great success with the breads I've tried from this unassuming little softcover book. I made a few changes like adding some leftover rice into the dough, but largely I adhered to the recipe. For the toppings, I brushed the loaves with water and used oats on one, and wheat bran on the other. Poppy seeds, sesame, etc. are all good choices, as is leaving it plain.
You Will Need:
2 1/4 teaspoons active dry yeast (not instant)
2 1/2 cups warm water
1 teaspoon granulated sugar
2 cups graham flour (I used whole wheat)
1/2 cup cracked wheat
1 cup warm water
2 tablespoons salad oil
1 tablespoon salt
1/4 cup firmly packed brown sugar
1 cup what germ
1 cup regular porridge oats (quick are OK too)
2 tablespoons sesame seeds (I substituted rice)
5-6 cups AP flour
In a large bowl, dissolve yeast and add granulated sugar, graham flour, and cracked wheat. Let stand in a warm place until bubbly-about 20 minutes.
Stir in 1 cup of warm water, the oil, salt, brown sugar, wheat germ, oats, and rice. Beat in 4 cups of flour and knead, adding more flour as you see fit. It should not be so sticky you can't knead it, but the dough should still be soft.
Place dough in a well buttered bowl, cover and let rise until doubled-about 1 1/2 hours. Punch down, divide in 4 equal parts. Grease 2 loaf pans and shape doughs into balls. Place side by side in pan. Brush with water and scatter with oats, seeds, etc. Cover lightly with a towel and let rise until nearly doubled-about 45 minutes. meanwhile, preheat oven to 375 degrees F. (350 if using glass pans).
Bake breads 45 minutes or until nicely browned and sound hollow when tapped on bottom. Let cool in pans 10 minutes, then turn out onto racks to cool completely. Makes 2 very large loaves.