Tender Cracked Wheat Sandwich Loaf Bread Recipe
This tender cracked wheat sandwich loaf bread recipe is the perfect recipe not only for sandwiches, but also French toast and anything else you can think of!
Servings: 3 loaves
Cost: $10
Ingredients
- 3 cups warm water
- ½ cup sugar
- 4 teaspoons active dry yeast
- 1 ½ cups cracked wheat
- 4 cups white whole wheat flour
- 7 cups all-purpose flour
- 4 eggs
- ½ cup canola oil or melted butter
- 1 tablespoon kosher salt
- 1 tablespoon vital wheat gluten- optional
Egg wash
- 1 egg
- 1 tablespoon milk
Instructions
Sponge
- Add the water, whole wheat flour, and yeast to a medium-size bowl. Mix, cover with plastic wrap, and let it sit for 30 minutes to 1 hour at room temperature.
Softening the cracked wheat
- Place the cracked wheat in a bowl and cover with boiling water. It will need to be about 2 inches of water over the wheat as it will absorb the water.
- Let the wheat sit in the hot water for 30 minutes then drain and let it cool slightly.
- Once the wheat is softened and the sponge has set for 30 minutes to an hour, it is time to mix the dough.
- Add all ingredients to your mixing bowl and mix on medium speed for 1 minute. Check the consistency and add more water or flour as needed.
- Continue to mix for 7 minutes on medium speed until the dough is smooth.
- Cover and let the dough rise at temperature until it has doubled. Mine took about 45 minutes.
- Form your 3 loaves or rolls, depending on what you are doing. Cover and let the bread rise again. At the end of the rising period, preheat the oven to 350 degrees.
- Combine the egg and milk for the egg wash. Brush the top of the loaves or rolls with the egg wash. Score if you want, then place them in the oven.
- Bake for 40 minutes and take the temperature. You want to get it to 195 degrees.
- Once it reaches temperature, remove it from the oven and let it cool in the pan for 5-10 minutes. Gently remove it from the pan and place it on the cooling rack. Let it cool for 15-20 minutes before slicing.