WHOLE CRACKED WHEAT RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Steps:

• In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
• Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
• Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
• Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
• Put in a large buttered bowl and let rise in warm place until doubled in bulk.
• Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
• Cover and let rise for the third time until doubled in bulk.
• Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
• Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.