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Here’s a great old-fashioned bread recipe that’s well worth the time it takes — try this for a weekend baking project. You can use either cracked wheat or bulgur (cracked wheat that’s been parboiled). Either one will add nutrients and a slightly nutty taste. Either one will also have to be softened for cooking, so be sure not to skip the boiling water stage. The different kinds of flour in this recipe add up to a unique taste. This is from the Buckhorn Inn in Gatlinburg, Tennessee, near Great Smoky Mountains National Park and “the only one in the Smokies that offers dinner each evening”.
Italian Cracked Wheat Bread
2015-01-29 11:39:59
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Ingredients
- 1/4 cup cracked wheat or bulgur
- 3/4 cup boiling water
- Pour water over wheat. Let sit at least 1/2 hour.
- 1 cup warm water (105-115 degrees)
- 1 tsp yeast
- 2 tsp honey
- 1 cup cool water
- 1 cup whole-wheat flour
- 1 and 1/2 cup bread flour
- l tsp salt
- Approximately 2 cups all-purpose flour
- (1 egg & 1 tsp water – thoroughly mix in separate bowl)
Instructions
- In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. Let sit until bubbly (approximately 10 minutes). Add cool water, whole-wheat flour and bread flour.
- Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated.
- Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape.
- Turn onto floured surface and knead, adding enough flour to keep from sticking, until elastic. Cover and let rest for ½ hour.
- Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450 degrees. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow-sounding when tapped.
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