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Cracked Wheat-Raisin Bread

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  • 40 min prep time
  • 4 hr 25 min total time
  • 10 ingredients
  • 40 servings
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Serve your family with this wheat-raisin bread made from scratch! Sure to be a favorite.

Ingredients

1 1/2
cups uncooked cracked wheat
1
cup raisins
1/2
cup packed brown sugar
2
teaspoons salt
3
tablespoons butter or margarine
2
cups boiling water
2
packages regular active dry yeast
2/3
cup warm water (105°F to 115°F)
5
to 6 cups all-purpose flour
1
egg, beaten

Steps

  • 1 In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water; cool to 105°F to 115°F.
  • 2 In small bowl, dissolve yeast in warm water. Add dissolved yeast and 2 cups of the flour to cracked wheat mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • 3 On floured work surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
  • 4 Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape each half into ball; place on cookie sheet. Cover; let rise in warm place 45 to 60 minutes or until light and doubled in size.
  • 5 Heat oven to 350°F. With sharp knife, slash a 1/2-inch-deep lattice design on top of each loaf. Brush with beaten egg. Bake 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; place on wire racks. Cool completely, about 1 hour.
  • 1 In large bowl, mix cracked wheat, raisins, brown sugar, salt, butter and boiling water; cool to 105°F to 115°F.
  • 2 In small bowl, dissolve yeast in warm water. Add dissolved yeast and 2 cups of the flour to cracked wheat mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. With spoon, stir in 2 1/2 to 3 cups of the flour until dough pulls cleanly away from side of bowl.
  • 3 On floured work surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Grease large bowl with shortening or cooking spray. Place dough in bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 45 to 60 minutes or until light and doubled in size.
  • 4 Grease large cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape each half into ball; place on cookie sheet. Cover; let rise in warm place 45 to 60 minutes or until light and doubled in size.
  • 5 Heat oven to 350°F. With sharp knife, slash a 1/2-inch-deep lattice design on top of each loaf. Brush with beaten egg. Bake 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; place on wire racks. Cool completely, about 1 hour.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
110
Calories from Fat
10
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
125mg
5%
Potassium
85mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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