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The favorite pan bread of my kitchen
cracked wheat bread is and always has been my all time favorite
however .. I cn't find "cracked wheat" anywhere, so I bought some Bob's Red Mill Bulgar. it sounds like exactly the same thing .. can I substitute it for cracked wheat ? and will I need to soak it first ?
Absaloutely! In the recipe I posted this morning, I use bulgur. As per the directions in my blog post, you will need to pour boiling water over the top of the bulgur and let it rest (covered) for about an hour. Then proceed with recipe.
I bake breads for the local farmers' market and several people asked me about cracked wheat bread. At this point in time I did not have a source for cracked wheat. I thought about using bulgur wheat, but I never really experimented with it. Your recipe gave me the nudge to try it with excellant results. This Saturday, there will be cracked wheat bread at the farmers' market. Thanks for posting the recipe!
cool! glad this worked for you! we love it!
cathy B. @ http://www.brightbakes.wordpress.com
I started my cracked wheat bread this morning and let the sponge sit for 4 hours. I just put it with the rest of the ingredients and mixed it for a couple of minutes as directions say, in order to let it rest before final kneading.
it is the stiffest, dryest dough I have ever encountered !! do I just add more water til it gets to the stageof easily kneaded ? Recipe says it will be a soft, slightly tacky dough ..
I need help ... now .. and yes .. I followed the destructions to a T .. measured everything. recipe doesn't say whether grease my loaf pan or not ? aren't loaf pans always greased ?
wow..sorry i didn't catch this comment sooner...your dough certainly shouldn't be that stiff! It should be slightly tacky, but not overly sticky. Keep in mind that it may be stiffer right when you first mix it, after the autolyse and mixing, it often gets softer and should pass the windowpane test. However, if after this it's still super dry, you probably should add in a Tablespoon of water at a time , until it reaches the proper consistency.
And yes, the loaf pans should be greased. It was an oversight on my part not to mention that, I often assume that certain things are a given in bread making, and with writing out posts I sometimes miss things. So sorry. Let me know how it turned out...