Broken Wheat Bread is a generous, nutty bread and stacked with cereal, entire wheat, broken wheat, and nectar. Ideal for toasting with a little pat of spread and jam!
This formula has exceptional significance to me. It is THE formula I consider when I recollect Mom in her kitchen. Broken Wheat Bread is the thing that I lived on in secondary school and was, in many cases, my supper after exercises. Mother consistently had a halfway portion in her bread cabinet and a couple of additional in her cooler. At the point when the family accumulated for Sunday breakfast, Mom’s broken wheat bread was consistently on the menu.
On the off chance that you requested any from my kin, we’d all disclose to you EXACTLY how to eat this unique bread. We’d say, “Toast a thick cut of bread (as thick as the toaster oven permits) and top with a pat of spread and a lot of jam”. We were fortunate on the grounds that Mom made custom made jam as well. My most loved was her strawberry rhubarb. SO great. And surprisingly better on her custom made bread.
There was nothing better compared to stroll in Mom’s kitchen on one of her preparing days. The scents. The sound of her Bosch blender. The dreams of bread rising and heaps of skillet.
At the point when Mike and I lived in Chicago, I began figuring out how to make bread utilizing my Kitchen Aid blender. With Mom’s assistance and continuous telephone discussions, I at last sorted it out. Presently I utilize my Bosch Universal Mixer to make bread. It’s a BOSS in the kitchen, and I use it to make bread, treats, cakes, and smoothies – utilizing the blender connection.
- 2 Tablespoons yeast
- 1 teaspoon sugar
- 2 cups warm water – not hot, hot cold
- 1/3 cup honey
- 1/3 cup canola oil
- 1 Tablespoon salt
- 1 cup cold water
- 1/2 cup Quick Quaker Oats
- 1.5 cups cracked wheat
- 1.5 cups whole wheat flour
- 6 – 7 cups all-purpose flour – to right of consistency
- few pats of butter – to brush on top after baking
- Prepare the yeast mixture. Combine the yeast, sugar, and the warm water in a large mixer. Be careful to use WARM water, not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Mix and let sit for about 15 minutes to get the yeast working.
- Add the honey, oil, salt and cold water. Stir with a spatula. Attach dough hook to mixer and add quick oats, whole wheat flour, and cracked wheat. Mix together.
- Then add approximately 6-7 cups of all-purpose flour to desired consistency. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
- Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
- Punch down the dough and shape it back into a ball. Re-grease bowl with oil and place dough in bowl until doubled in size again
- Form into three oblong shapes and place into greased bread pans. Cover with a towel and let rise again until doubled in size.
- Bake loaves on 350 degrees for about 35 – 40 minutes, or until bottom is browned nicely. Remove from pans to wire racks and brush tops with butter.
- Cool completely before storing in storage/freezer bags. This bread freezes well.
Calories: 279kcal | Carbohydrates: 54g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 114mg | Fiber: 3g | Sugar: 3g | Calcium: 11mg | Iron: 3mg