1 1/4 cups boiling water
1/4 cup cracked wheat
4 T canola oil (or butter/margarine)
4 T honey
1 cup KAF White Whole Wheat Flour
2 cups KAF Unbleached Bread Flour
1 T vital wheat gluten
1 1/2 tsp sea salt
2 tsp yeast
Using my bread machine, I placed the boiling water in the bread pan first with the cracked wheat to soak (min of 30 mins) while I gathered the other ingredients. I added the honey and oil to pan.
Then I added the dry ingredients, except for the yeast. I made a crater in the mound of flour mixture and placed the yeast carefully in the crater.
I set a delay on my dough cycle (my bread machine includes a 20 min preheat feature I can add for all programmed cycles) and let the machine do the rest. I prefer to back my bread in my oven, rather than the machine, so I almost always use dough cycle.
[flickr video=8350532602 secret=d75c012cf5 w=400 h=327]
Once the cycle completes, remove the dough from the pan, shape it and allow the dough to rise, covered, for about 1 hour, or until it’s crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a wire rack.
Check back in a couple of hours for updated photos and the results of my bread dough epiphany.