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Cracked Wheat Artisan Loaf

Ingredients

  • 1¼ cup, plus 1 TBSP boiling water
  • 2 TBSP vegetable oil
  • 3 cups bread flour
  • ¾ cup cracked wheat
  • 1½ tsp salt
  • 2 TBSP sugar
  • 2¼ tsp Red Star Active Dry Yeast

Temperature: 375 ° F

Instructions

Put cracked wheat into a bowl and pour boiling water over; stir to hydrate all of the cracked wheat. Let the mixture cool to just above body temperature before using. Combine yeast, 1 cup flour, salt, and sugar in a small bowl. Combine dry mixture with cracked wheat mixture and vegetable oil in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) for 7-10 minutes until smooth. Place dough in lightly oiled bowl and turn to grease top. Cover with tea towel or plastic wrap and put in a warm place away from drafts. If you have a ‘proof setting’ on your oven, proof the dough using that setting. Proof for 40 minutes or until doubled in size. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cast all-purpose flour onto the base of the Emile Henry Bread Cloche. Roll the dough into a ball and place on the base and cover with the lid. Let proof again for 30 minutes. Bake in preheated 375°F oven 30 to 40 minutes. Remove lid with 5-10 minutes left for extra browning. Let cool and enjoy.

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