CRACKED WHEAT CRAISIN HONEY BREAD

EAS 2018 HONEY SHOW ENTRY

YEAST BREAD OR ROLLS - 1ST PLACE RIBBON

INGREDIENTS

• 1 1/2 cups cracked wheat
• 1 cup Craisins or raisins
• 1/4 cup brown sugar
• 1/4 cup local honey
• 2 teaspoons salt
• 3 tablespoons butter
• 2 2/3 cups boiling water
• 2 packages of instant yeast
• 1 cup whole wheat flour
• 4 - 5 cups all-purpose flour
• One beaten egg

DIRECTIONS

1.  In a large standing mixer bowl combine cracked wheat, craisins, brown sugar, honey, salt, butter and boiling water. Mix and allow to cool to 110°

2.  Add yeast to cooled mixture and stir.

3.  Add 1 cup of whole wheat flour and 1 cup of all purpose flour and mix on slow - medium for two minutes to hydrate flour.

4.  Gradually add 2 cups of all-purpose flour (or more as needed) until dough comes away from the sides of the bowl. Knead this by hand for 6 to 8 minutes

(or in a mixing bowl with a dough hook) and continue to add all-purpose flour as needed.

5.  Shape into a ball and place in a greased bowl with enough room for it to rise twice its size. Cover with plastic wrap and let rise at room temperature for 60 minutes or until it doubles in size.  

6.  Punch dough down, divide into two or three balls depending on the size of bread you wish to make. Place on greased cookie sheet or on parchment paper lined cookie sheet.  Cover with a tea towel or greased plastic wrap, and let rise until almost double in size, about 45 minutes depending on room temperature.

At this point preheat oven to 350°.

7.  When the bread rounds are double in size, brush the tops with the beaten egg.  Slash the top of the bread with a 1/2 inch deep cut to allow for expansion. Place into the center of a 350° hot oven and bake for 30 to 40 minutes until the bread is 200°and  sounds hollow when tapped on the top.