Recipe by La Dilettante
If you are expecting vegan house guests, and wondering what in the world to offer them for a breakfast bite, search no further! I found this recipe in *The World at Our Table*, a school-fundraiser cookbook sent to me by my Regional Cookbook swap partner Kerfuffle-upon-Winkle. Only after mixing the dough as directed did I realize that it contains no eggs nor dairy---and, indeed, no oil! I thought, "Uh-ohhhh...there's a mistake...!" But it rose beautifully, and when baked, tasted as bread probably tasted to hungry peasants in the Middle Ages---chewy, earthy, crusty, GOOD! Two notes: 1) the "cracked wheat" specified is exactly the same as the stuff you'd use in tabbouli---the bulghur. And 2) the addition of a little molasses and some raisins is my own idea, and it is the perfect way to add just a slight hint of sweetness, if you (like me) prefer a breakfast bread that isn't too sugary! Get a big bowl for the dough---this makes three hefty loaves. But...they freeze!
- 1 tablespoon yeast
- 3 cups warm water, divided
- 1 cup cracked wheat
- 3 cups whole wheat flour
- 3 cups bread flour
- 1 tablespoon salt
- 1⁄3 cup molasses
- 1 cup raisins
- 3 cups walnuts, toasted and coarsely chopped
Directions See How It's Made
- Proof yeast in 1/2 cup water at 110 degrees.
- Mix yeast, remaining water, cracked wheat, and wheat flour in large bowl. Stir with 100 vigirous strokes to blend and develop gluten.
- Cover well with plastic wrap and set aside for one hour.
- Mix in remaining ingredients, and knead well until dough is elastic.
- Let rise until doubled.
- Divide dough into three parts, and form into long flat pieces. Twist each piece into a corkscrew shape, and place upon a parchment-covered baking sheet, leaving about 2" between loaves.
- Allow to rise a second time, then bake at 350 for about 35 minutes.