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    You are in: Home / Recipes / 100% Honey Whole Wheat/Cracked Wheat Bread Recipe
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    100% Honey Whole Wheat/Cracked Wheat Bread

    1/2 Photos of 100% Honey Whole Wheat/Cracked Wheat Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    NVirginian's Note:

    This recipe is adapted from The El Molino Cookbook that I've had for a million years!This has the potential to make 3 loaves and is the ONLY recipe I use for whole wheat bread.It is the moistest I've ever had and because honey is a natural preservative it has a longer shelf life. You can add a little more honey and make amazing dinner rolls or cinnamon rolls.The cookbook states "the same natural ingredients but a new improved method that gives a higher, lighter loaf." Yes, this rises 3 times! I use the quick acting yeast and am able to make 9 loaves in a day without stressing out.You can substitute about a cup of the whole wheat flour with a cup of white bread flour but I rarely do.Enjoy!

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    optional

    • 1/2 cup cracked wheat, softened in 1 c hot water for 1 hour

    Directions:

    1. 1
      In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
    2. 2
      Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
    3. 3
      Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
    4. 4
      Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
    5. 5
      Put in a large buttered bowl and let rise in warm place until doubled in bulk.
    6. 6
      Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
    7. 7
      Cover and let rise for the third time until doubled in bulk.
    8. 8
      Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
    9. 9
      Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.

    Ratings & Reviews:

    • on June 24, 2010

      55

      one of my favorite recipes ever I have used it for years. Haven't tasted one that I like better yet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2010

      45

      This was wonderful and easy to prepare. I think the milk can help add more 'holes' to the interior of the bread too, makes it look nice and light. Great recipe. Perfect for a cold day in Maine!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2007

      45

      i really liked this bread recipe - i used all whole wheat, but also added a cup of gluten to help it raise... t his is a much less complicated recipe than our favourite - i found it only made two loaves (which in a family of eight is pretty much one meals' worth!) - but i will try doubling it next time... this had a nice flavour, nice consistent texture and minimum of ingredients which was nice :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for 100% Honey Whole Wheat/Cracked Wheat Bread

    Serving Size: 1 (815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 422.9
     
    Calories from Fat 224
    52%
    Total Fat 24.8 g
    38%
    Saturated Fat 5.3 g
    26%
    Cholesterol 152.3 mg
    50%
    Sodium 1644.9 mg
    68%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 1.2 g
    5%
    Sugars 31.1 g
    124%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    stone ground whole wheat flour

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