Recipe: Cracked Wheat Bread

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CRACKED WHEAT BREAD



1 cup boiling water
1/2 cup cracked wheat
2 to 2 1/2 cups bread flour, divided use*
1 package active dry yeast
1 tsp. salt
1/2 cup low-fat cottage cheese
1/4 cup honey
2 Tbsp. oil
1 egg, reserve 1/2 Tbsp. egg white
1/2 cup whole wheat flour
1/2 cup quick cooking rolled oats
1/4 cup wheat germ, optional

In a small bowl, pour boiling water over cracked wheat; stir and let stand 5 minutes.

In a large mixing bowl, combine softened cracked wheat, 1 cup bread flour, yeast, salt, cottage cheese, honey, oil, and egg. Blend at low speed until moistened; beat 3 minutes at medium speed.

Stir in whole wheat flour, oats, wheat germ, and enough bread flour to make a soft dough. Turn dough out onto a lightly floured board; knead 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky. Place in a bowl coated with nonstick spray, turn to coat top of bread. Cover; let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into a round loaf and place on a baking sheet coated with nonstick spray. Cover and let rise until doubled in size, about 1 hour.

Preheat oven to 450 degrees F.

Brush loaf with reserved egg white.

Bake for at 450 degrees F 10 minutes; reduce heat to 350F and bake for 30 to 35 minutes or until bread sounds hollow when tapped with fingers. Remove from pan and cool on wire rack.

*Note: Whole wheat flour may be substituted in equal portions (minus 1 Tbsp. per cup) for all-purpose or bread flour.

Makes one 2-pound loaf (approx. 16 slices)
Approximate nutritional analysis per serving (1 slice):
98 calories; 2 g total fat; <1 g saturated fat; 9 mg cholesterol; 17 g carbohydrates; 1 g fiber; 3 g protein; 30 mcg folate; 1 mg iron; 117 mg sodium.

Source: Wheat Foods Council