Cracked Wheat Bread Cannon

Ingredients

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)	Advertisements

Preparation
 
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.

 

 
Servings: 2

 

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