Ingredients
500 ml boiling water
375 ml cracked wheat
50 ml shortening, softened
25 ml honey
15 ml salt
2 (1/4 ounce) packets active dry yeast
150 ml warm water
750 ml wheat flour, stone-ground
250 ml bran flakes
175 ml quick-cooking oats
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Pour boiling water over cracked wheat and stir. Add shortening, honey and salt. Set aside to cool. Dissolve yeast in warm water; add to wheat mixture. Gradually, stir in 750 mL flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover the bowl with a damp cloth. Let dough rise one hour. Punch dough down and knead it, blending in as much of the remaining flour as you need to keep it from being too runny. Knead the dough till it's elastic and smooth. Divide it in half and place in an oiled loaf pan. Cover and set in a warm place. When dough has risen, bake in a preheated oven at 350 degrees for 45 minutes or until bread is browned.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium bread machine — dual kneading blades, rectangular loaf
Programmable bread machine for hands-off loaf baking
Corrugated surface loaf pan — even heat, easy release
Record your recipes and experiments — organized cooking journal