The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cracked Wheat

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SylviaH's picture
SylviaH

Cracked Wheat

I baked this bread yesterday evening.  Sliced it this morning and left for the day and most of the evening.  My grandaughters 20th birthday is Sunday and I had some shopping to do with my daughter after seeing my oldest grandson off to his rowing club race..it was a lovely day and I didn't cook...for a change.   When I returned.  Mike had eaten almost half the loaf.  He was probably starving, because he doesn't cook or maybe he really liked this bread...I'll find out tomorrow.  I tasted it and thought it was delicious.  I haven't had much time lately for baking and look forward to making this one again soon, using the bulghur wheat gives a lovely texture to this nice sandwich or toast pan bread.  This a keeper for nice wholesome sandwich house bread.  

The formula I used was only tweaked a little from the orginal...I tend to do that..  all was hand mixed.   

If you would like to see the whole recipe...it's written out very nicely on 'bewitchingkitchen.com' blog' or better yet..Rose Levy Beranbaum 'The Bread Bible' is an excellent bread book I highly recommend.

 

The proofed loaf is brushed with clarified butter before baking 

 

Sylvia

 

 

Comments

ananda's picture
ananda

I'd eat the other half if I could Sylvia!

Best wishes

Andy

SylviaH's picture
SylviaH

Thank you for the nice comment.  I off to bed finally..I bet your just warming up into your day ahead!

Sylvia

ananda's picture
ananda

Just mixing up a wholemeal seed bread, Sylvia.

I made Laminated pastries yesterday

Take care

Andy

Syd's picture
Syd

That's beautiful looking bread Sylvia.  I have the Bread Bible, but I don't recall having ever read that recipe.  Certainly looks like one to try.  That is an excellent crumb you have there.

Best, Syd

SylviaH's picture
SylviaH

Hi and thank you for the nice comment, Syd.  This a lovely tasting bread and makes a great toasted slice too.  I should have made 2 loaves...next time around.  To bad a picture wasn't posted of this bread...I'm sure you would have seen it baked a lot more. 

Sylvia

FlourChild's picture
FlourChild

Lovely bread, Sylvia, wish I had a slice this morning for toast!

SylviaH's picture
SylviaH

That's just what I did this morning : )  

Sylvia

varda's picture
varda

No wonder it disappeared while you were gone.   I love the image of ships passing in the night.   Even if you don't happen to talk to each other, the best review is an eaten loaf.   I have a friend who is a cake baker who swears by Berenbaum's Cake Bible.   Looks like the  Bread Bible is just as good.    -Varda

SylviaH's picture
SylviaH

The flavor is wonderful and a little just right bite is added with the bulghar wheat.  I think Mike enjoys his whole grain breads and eats them better when baked in a sandwich loaf style.  I have been so tempted to get BCB..but I just know that would be more temptation.  TBB is one of my favorite bread books.

Sylvia

 

Janetcook's picture
Janetcook

Sylvia,

Thanks for this post.  I have her book but had never noticed this recipe until you posted it yesterday.  I was intrigued by the process of her sponge with the flour on top so I decided to give it a go.  

What an easy loaf to make.  I got started a bit late in the day so it wasn't out of the oven until 10:00PM but it was beautiful.  Huge oven spring and great crust color....It went out to a neighbor this morning and he has promised to report back on the flavor.

Nice to find such an easy loaf to toss together that does employ a long soaking time for the grains.  (I use freshly milled whole grains so I like them to have at least 6 hours of 'wet' time before baking.)

Got me thinking about converting the recipe to be used with wild yeast instead of IY....always something to tinker with.....

Again, thanks for the post!

Take Care,

Janet

SylviaH's picture
SylviaH

The sponge is fun to make and watch with this simple loaf, that worked into my absence from home.  It is such an easy loaf to make and delicious too! 

 I think the wild yeast version would also be very nice.  I can't seem to bake an IY version either without thinking about it converted to WY.   

  The loaf can also be done with the 'Ultimate full flavor variation', I didn't quite get that far, but the time given, the flavor was very satisfying.  The formula is so nice to 'fiddle' with and make variations.  I did only change the hydration and didn't use any granulated sugar..just honey and some of KA powdered milk, which I like.   Next go, I will do some 'fiddling' and increase the production..one loaf wasn't nearly enough.  

What a delicious gift to give.

You are welcome, and thank you for the nice reply!  

Sylvia 

Janetcook's picture
Janetcook

Sylvia,

This loaf of txfarmers is similar but done with all wild yeast.  If you try it, let me know how it differs in flavor...(I can't eat any of what I bake so rely on other's descriptions...my sense of smell only takes me so far :-).  Her loaf is a huge favorite around here....just takes a bit more time and planning but hands on time is still minimal.

http://www.thefreshloaf.com/node/22831/sd-100-ww-sandwich-loaf-bulgur-cracked-wheat-my-sourdough-starter-declare-defeat

Take Care,

Janet