2 cup warm milk
1 cup wheat bran cereal (all-bran, fiber, 1, or 100% bran)
1/2 cup warm water
2 tbsp yeast
1/3 cup honey
2 tbsp olive oil or vegetable oil
2 tsp salt
1/2 cup cracked wheat
3 cup whole wheat flour
2 1/2 cup to 3 1/2 c bread flour (or all purp, ose flour)
A Recipe for
Cracked Wheat Bread (Cannon)
Herb Tip |
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This Recipe for Cracked Wheat Bread (Cannon) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Cracked Wheat Bread (Cannon) from the recipe cookbook of Recipes-to-go (Bread)
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water.
Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk
mixture and mix well. Add the whole wheat flour, one cup at a time,
mixing well after each addition. Then add bread flour 1/2 c at a
time, mixing well after each addition. When dough gets very stiff,
turn out onto a well-floured surface and knead in enough remaining
flour to make a good soft dough.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let
rise until doubled. Punch down, divide in half, and form each half
into a loaf and place in a 8.5x4.5 inch or 9x5 inch bread pan and
cover. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven for 30 minutes, remove from pans
and continue to bake for another 10-15 minutes until bread sounds
hollow on bottom. May need to cover tops with aluminum foil during
final 10-15 minutes of baking if top is browning too much. Let cool
on racks before slicing.
Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The
Birmingham News.
Serves: 2
Cracked Wheat Bread (Cannon) Recipe brought to you by Recipes To-Go