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LOCATION: Recipes >> Breads Yeast >> Sourdough Cracked Wheat Bread

Print this Recipe    Sourdough Cracked Wheat Bread

1 c sourdough Starter
1 1/2 c tepid water
2 c flour, whole wheat
1 c flour, unbleached bread

4 1/2 c flour, unbleached bread
1/2 c cracked wheat
1 1/2 c hot water
1 tbsp salt
1/2 c dry milk
1/3 c honey
1 tsp baking soda
1/8 tsp yeast

If you are taking your starter from the frig, it probably will have
separated. Blend it thoroughly with a wire whisk. Pour 1 cup into
your mixing bowl. Replenish your starter before you go on.

To the starter in the mixing bowl, add the warm water, the whole
wheat flour, and the 1 cup of unbleached bread flour. Beat vigorously
with a spoon or wire whisk. Cover this sponge with plastic wrap
and put aside to begin to come to life and work. Allow at least 2
hours and as many as 24. Let it work overnight or all day. The
longer it has to work, the more yeast there will be for the second
rising period and the more pronounced the sour flavor of your bread.

Add the 1/2 cup of cracked wheat to the 1 1/2 cups of boiling water
and stir. Let sit until room temperature or until most of the water
is absorbed (constistency of rice).

Blend the salt, yeast, and baking soda into 2 cups of the unbleached
bread flour. Mix this to the expanded and bubbly sponge along with
the cracked wheat, honey, and dry milk. Add as much unbleached
bread flour as is necessary to make the bread dough. When the dough
begins to pull away from the sides of the mixing bowl, turn out
onto a floured surface and knead for at least 4-5 minutes. Add
flour as needed to make a fairly stiff dough. Put dough into a
lightly greased bowl and cover with plastic wrap to rise. Let it
rise for anywhere from 1-3 hours.

Knock down the dough and shape it into 3 loaves and set aside to
rise for another 1-3 hours. Brush loaves with an egg white water

Preheat the oven to 450 degrees F. Bake for about 20-25 minutes or
until loaves sound hollow when tapped on the bottom. Cool on wire
racks completely.


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