Raisin & Cracked Wheat Bread

A simple but pleasing bread with the fiber of cracked wheat and the sweetness of raisins.

1 1/2 C cracked wheat (bulgur)
1 C raisins
1/2 C brown sugar
2 tsp salt
3 Tbsp margarine
2 C boiling water
2 pkg active dry yeast
2/3 C warm water (105° to 115° F)
5 to 6 C unbleached white flour
1 egg, beaten

In a large bowl, combine cracked wheat, raisins, brown sugar, salt, margarine, and 2 cups boiling water. Mix well and cool to 105° to 115° F.

After the cracked wheat has cooled, dissolve yeast in 2/3 C warm water in a small bowl. Add to cooled cracked wheat mixture. Add 2 C flour and beat for several minutes. By hand, stir in enough flour till hard to handle, then turn out onto a floured surface, kneading in more flour till dough is smooth. Place dough in large, clean, lightly greased bowl. Cover and let rise until doubled (45 to 60 minutes). Punch down and divide dough in half. Shape into balls and place on greased cookie sheet. Cover and let rise until doubled. Heat oven to 350° F.

With a sharp knife, slash a 1/2" deep lattice design on top of each loaf. Brush with beaten egg and bake for 35 to 45 minutes or until loaves sound hollow when tapped. Cool on wire racks after removing from cookie sheet.

Servings: 80 half-slices

Submitted by Debby Shabo Wade

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