Rustic Vegan Walnut Wheat Bread

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!

• Ready In: 2 hrs 35 mins
• Serves: 36
• Yields: 3 loaves

Ingredients

• 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

1. Proof yeast in 1/2 cup water at 110 degrees.
2. Mix yeast, remaining water, cracked wheat, and wheat flour in large bowl. Stir with 100 vigirous strokes to blend and develop gluten.
3. Cover well with plastic wrap and set aside for one hour.
4. Mix in remaining ingredients, and knead well until dough is elastic.
5. Let rise until doubled.
6. 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.
7. Allow to rise a second time, then bake at 350 for about 35 minutes.