Cracked Wheat and Oat Bread

Cracked Wheat and Oat Bread

Print Recipe

Yield

1 loaf

Difficulty

Intermediate

Prep Time

0:20

Bake Time

35 to 40 minutes

Rise Time

1 hour

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Ingredients

1-1/2 cups boiling water
1/3 cup cracked wheat OR bulgur
1/4 cup oats, old-fashioned OR quick
1/4 cup honey
1/4 cup butter OR margarine
1-1/2 teaspoons salt
2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon crushed rosemary
1 egg white, lightly beaten
Additional oats for topping

Directions

Combine boiling water, cracked wheat, oats, honey, butter and salt in a large bowl; cool to 120^° to 130^°F, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Brush top of dough with egg white; sprinkle with oats. Bake at 375^°F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.

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