Cracked Wheat Bread

Name: Cracked Wheat Bread
Total time: 150
Yield: 20
Ingredients: 1.25 cups warm water; 0.5 cup cracked wheat; 1 (.25 ounce) package active dry yeast; 0.33300000429153 cup warm water (110 degrees F/45 degrees C); 2 tablespoons butter, softened; 1 tablespoon salt; 2 tablespoons molasses; 2 tablespoons honey; 1 cup milk; 1 cup whole wheat flour; 4 cups all-purpose flour

Recipe by NMLARSON from allrecipes.com

Snack 3 Hr. 30 Mins.

Ingredients

20 servings

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1.25 cups warm water
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0.5 cup cracked wheat
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1 (.25 ounce) package active dry yeast
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0.33300000429153 cup warm water (110 degrees F/45 degrees C)
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2 tablespoons butter, softened
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1 tablespoon salt

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2 tablespoons molasses
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2 tablespoons honey
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1 cup milk
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1 cup whole wheat flour
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4 cups all-purpose flour

Instructions

In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in 1/3 cup of warm water. Let stand until creamy, about 10 minutes.
Pour cracked wheat mixture into a large bowl. Stir in butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour, and 2 cups of all-purpose flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough and turn it out onto a lightly floured surface. Divide dough into two equal pieces and form into loaves. Place loaves into two lightly greased 9x5-inch loaf pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven, 30 to 35 minutes, or until loaves sound hollow when tapped on top and bottom. Cool on racks.