{"id":13973,"date":"2020-10-06T12:13:32","date_gmt":"2020-10-06T18:13:32","guid":{"rendered":"https:\/\/macblaze.ca\/?p=13973"},"modified":"2020-10-08T09:14:01","modified_gmt":"2020-10-08T15:14:01","slug":"cracked-wheat-bread","status":"publish","type":"post","link":"https:\/\/macblaze.ca\/?p=13973","title":{"rendered":"Cracked wheat bread"},"content":{"rendered":"<p><a href=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n.jpg\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-13937\" src=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n-400x400.jpg\" alt=\"\" width=\"400\" height=\"400\" srcset=\"https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n-400x400.jpg 400w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n-1024x1024.jpg 1024w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n-150x150.jpg 150w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n-768x768.jpg 768w, https:\/\/macblaze.ca\/wp-content\/uploads\/2020\/09\/118580585_1086846098419797_6527100496028587494_n.jpg 1440w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p><i>I&#8217;m no baker (or chef for that matter) so a lot of the terms like &#8220;cook until done,&#8221; &#8220;knead until ready,&#8221; or &#8220;let rise until doubled&#8221; frankly always baffled and annoyed me. I&#8217;ve included them here, but frankly I make this \u2014 and most of my bread recipes \u2014 strictly by the times. They may vary in your particular environment but once adjusted they should work pretty decently.<\/i>.<\/p>\n<ul>\n<li>1\/2\u00a0cup\u00a0<b>(80gm)<\/b><i> <\/i>cracked wheat\u00a0<i>(you can use 7-grain cereal) <\/i><\/li>\n<li>2 cups (a smidge more actually) <b>(500gm)<\/b>\u00a0boiling water<\/li>\n<li>2 1\/4\u00a0tsp\u00a0<b>(8gm) <\/b>active dry or instant yeast<\/li>\n<li>4\u00a0cups\u00a0<b>(650gm) <\/b>unbleached all-purpose flour<\/li>\n<li>1\u00a0Tbsp\u00a0<b>(10gm) <\/b>dark brown sugar\u00a0<i>or honey<\/i><\/li>\n<li>1 1\/2\u00a0tsp\u00a0<b>(15gm) <\/b>fine salt<\/li>\n<li>1 Tbsp neutral cooking oil or regular olive oil<\/li>\n<\/ul>\n<h3 class=\"p3\">Instructions<\/h3>\n<ul class=\"ul1\">\n<li class=\"li4\">Pour boiling water over cracked wheat, then let stand until mixture cools to ~ 100\u00b0F (about 20 minutes).<\/li>\n<li class=\"li4\">Add yeast, 1 cup flour, oil, brown sugar and mix. Add salt. Gradually mix in remaining flour to form a smooth, moist dough. Cover bowl with plastic wrap and let rest <b>15 minutes.<\/b><\/li>\n<li class=\"li4\">Knead until smooth and elastic, adding<span class=\"Apple-converted-space\">\u00a0 <\/span>more flour if it&#8217;s <em>really<\/em> sticky, about <b>8 minutes<\/b>.<\/li>\n<li class=\"li4\">Oil a large bowl and add dough to bowl. Cover bowl with plastic wrap and let rise in warm spot until doubled in size, about <b>1 hour.<\/b><\/li>\n<li class=\"li4\">Grease one 9 x 5-inch loaf pan.<\/li>\n<li class=\"li4\">Gently deflate dough by pressing down the dough, then turn out onto lightly floured surface. Stretch out into a rectangle \u2014 about 10 x 20 inches. Roll up jelly-roll style, starting with the shortest side, then pinch seams together. Place roll seam-side down into loaf pan.<\/li>\n<li class=\"li4\">Preheat oven to 425\u00b0F.<\/li>\n<li class=\"li4\">Cover with a towel and let rise until doubled in size, about <b>30 minutes<\/b>.<\/li>\n<li class=\"li4\">Bake in preheated oven until golden and crusty,<b> up to 45 minutes<\/b>. CHECK LOAF after <b>20 minutes<\/b> and cover loosely with a sheet of aluminum foil if it&#8217;s already browned enough.<\/li>\n<\/ul>\n<p>Let cool on rack.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m no baker (or chef for that matter) so a lot of the terms like &#8220;cook until done,&#8221; &#8220;knead until ready,&#8221; or &#8220;let rise until doubled&#8221; frankly always baffled and annoyed me. I&#8217;ve included them here, but frankly I make this \u2014 and most of my bread recipes \u2014 strictly by the times. They may [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false},"categories":[21],"tags":[127,126,128],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13973"}],"collection":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13973"}],"version-history":[{"count":5,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13973\/revisions"}],"predecessor-version":[{"id":14096,"href":"https:\/\/macblaze.ca\/index.php?rest_route=\/wp\/v2\/posts\/13973\/revisions\/14096"}],"wp:attachment":[{"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/macblaze.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}