Cracked Wheat Bread, page 129, July 26, 2015

Time to bake yet another high-fiber loaf to give away this next week.

This recipe uses molasses as the sweetening agent, so that will add an entirely different flavor profile to this grainy loaf.

An hour before I was to begin, I poured 3/4 cup boiling water over 1/2 cup cracked wheat in a bowl.  To that, I added 3 tablespoons molasses, 2 tablespoons butter and 1 1/2 teaspoons salt.  That was then left to stand for 1 hour at room temperature to soften the grain.

After the hour was up, ingredients went into the bread machine pan in the following order:  The cracked wheat mixture, 3/4 cup water, 2 2/3 cups bread flour, 1/3 cup whole wheat flour, 1 tablespoon gluten and 2 1/2 teaspoons SAF yeast. (Depending on the instructions for your machine, just be sure to include the cracked wheat mixture as a liquid.)

The cookbook calls for this to be baked using the medium crust and basic bread cycle.  I really wavered about using the whole wheat cycle instead, but decided to follow the instructions.  Ms. Hensperger is the expert here.

I noticed as this was mixing and then kneading, that the dough ball looked really wet, so I sprinkled it with another tablespoon or so of flour and that seemed to help.  We shall see if that helped or hindered this loaf later on.

With just over an hour to go, the loaf looked beautiful through the window on the top of my bread machine.  Then, it cratered.  What a disappointment.  This could have been due to any number of things, the extra flour, the cycle I used, not adding enough extra flour, even my machine itself.  I will still use this as a loaf for someone else, just for someone who loves me enough to ignore a crater loaf.

No photos, you’ve seen one crater, you’ve seen them all.

Here are the results of the taste test:

“Good, I like the grains in it.  Needs butter.”

“Very good I put some mozz cheese on it and popped it in the toaster – I’m in love.”

“Chewy, I liked it with butter!”

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