Monday, November 24, 2008
Tim’s Cracked Wheat Bread
1/2 cup Bulgar wheat
3/4 cup boiling water
1 package yeast
1/2 cup lukewarm water
2 tbl sugar.
1/4 cup butter
2 tsp salt
2 tbl molasses
2 tbl honey
1 cup milk
1 cup whole wheat flour
4 cups white flour
Dissolve the Yeast in the ½ cup lukewarm water. Add the sugar and cover with a kitchen towel to let rise. (Up to about 30 minutes, until its bubbling well)
It's Alive! Yeast makes bread rise and helps develop the flavor. Long, slow risings will give you rich, tasty bread. Short risings leave the bread tasting yeasty. This is because a long rise gives the yeast a chance to develop flavor by eating the starch in the flour and turning it into carbon dioxide and ethyl alcohol.
Pour the boiling water over the cracked wheat, cover tightly and let stand for 30 minutes until cooked.
Scald the milk then add the butter, salt, molasses and honey. Mix in the bulgar and let cool to lukewarm then add to yeast mixture.
Add the whole wheat flour and up to 1 cup of the white flour.
Have your ingredient pre-measured and seperated ahead of time, it makes the process much faster.
When the mixture is about the consistancy of brownie batter cover it and let it rise. (about 30 minutes)
Add the rest of the flour, turn out of bowl, and knead.
Kneading builds the net of protein for your bread. It will start out gloppy and end up elastic and firm. That elasticity tells you that the proteins are strong and evenly distributed through your dough. There is no right way to knead bread. However, folding the dough and pushing it down and away from you with the heel of the hand will make sure that the proteins are stretched and distributed. Knead for at least 5-8 minutes. You cannot over knead bread by hand but you can certainly ruin it by not kneading enough~"The Art of Baking"
When well kneaded shape into a ball, oil lightly and put in a mixing bowl. Cover ball with plastic wrap (like a shower cap). Let rise 1 hour.
Punch down and divide into two loaves, put into greased pans and let rise until ½ inch above the rim.
To see if your dough is done rising, stick a finger in the surface. If the dent does not spring back or fill in, the dough is done. If the dough collapses, it's overdone.
Bake at 375 degrees for 30-35 minutes.
*(Modified from a modified recipe from Beard on Bread)