Wheat Bread Recipe

Name: Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. cracked wheat; 1 1/2 c. hot water; 1/4 c. safflower oil; 1/2 tsp. salt; 1 pkg. active dry yeast; 2 Tbsp. molasses; 1 Tbsp. malt extra (syrup); 2 Tbsp. brewer's yeast; 2 c. whole wheat flour; 2 c. unbleached flour; 1/4 c. toasted wheat germ

Servings: persons

1/2 c. cracked wheat
1 1/2 c. hot water
1/4 c. safflower oil
1/2 tsp. salt
1 pkg. active dry yeast
2 Tbsp. molasses
1 Tbsp. malt extra (syrup)
2 Tbsp. brewer's yeast
2 c. whole wheat flour
2 c. unbleached flour
1/4 c. toasted wheat germ

1
In a large bowl, combine the cracked wheat, oil and salt.
2
Let stand for 10 minutes.
3
Add yeast, stirring to dissolve.
4
Add molasses and malt and stir to combine.
5
Add brewer's yeast, flours and wheat germ, mixing to form a stiff dough.
6
Turn out onto a floured surface and knead for about 7 minutes, kneading in additional flour, if necessary.
7
Turn dough into oiled bowl, turning to grease the top.
8
Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk.
9
Punch dough down and form into a loaf.
10
Turn into a well-oiled 9 x 5-inch loaf and let rise again for about 30 minutes.
11
Mist the top with water and bake in a 350u00b0 oven for 45 to 50 minutes, misting the top with water 15 and 30 minutes into baking.
12
Remove from pan and let cool on wire rack.

977

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. cracked wheat, 1 1/2 c. hot water, 1/4 c. safflower oil, 1/2 tsp. salt, and more.

Yes, Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wheat Bread

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