Bread, Excellent for Sandwiches.

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Ethnicity
None  
Base Type
Grain  
Course
Side Dish  
Preparation Time
30-60 Minutes  
Difficulty
Intermediate  
Serving Size
Refresh / Double it
Comments
Warning: bread rises very high; Makes two LARGE loaves  
Source
 
Source Description
 
Last Modified
2010-01-21  
User
Joyce McGuire



Ingredients
                
1 1/2 c
cracked wheat

2 c
boiling water

3 c
walnuts

2 1/2 c
juice, apple

2 t
active dry yeast

2 c
flour, whole wheat

4 1/2 c
flour

2 t
salt

1/2 c
oil, canola

1/2 c
raisins (optional)

1/4 c
honey


Directions
In a small bowl, cover the cracked wheat with the boiling water.  Stir until moistened, and let sit for 10 minutes, allowing water to be absorbed. 

Toast the walnuts for 10 minutes in a 350 F oven.  Let them cool, then chop coarsely, and set aside. 

Heat the apple juice until it’s just warm to the touch, and pour it into large bowl. Add yeast and honey, and whisk until the yeast is dissolved.  Let sit for five minutes.  Add the plumped cracked wheat, flours, salt, and oil. Stir with a wooden spoon until ingredients come together, then knead by hand for about ten minutes.  Add walnuts--and raisins if using, and knead until they are evenly distributed.

Transfer dough to an oiled, medium bowl, and cover.  Let it proof in a warm room until almost double in size. 

Pull the dough onto a floured surface, and punch it down with your hands to release any air bubbles. Form into two loaves and place into an oiled 9x 5 inch loaf pan--if you have one of the taller, 4 inch high pans, that works best.  (If you prefer, make 2 regular size and one smaller loaf)

Cover and let proof for an hour at room temperature.  The loaf will rise a bit beyond the top of the pan.  While it’s proofing, preheat the oven to 385 F. 

Remove cover and place the pan on the center rack and bake for about 50 minutes, until the loaf is medium brown on top.  It will sound hollow if thumped on the bottom of the loaf.  Cool at least 30 minutes.

Optional: Exchange flour amounts and use more wheat flour than white flour.