MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Whole Wheat Bread
Categories: Breads
Yield: 4 Loaves

1 oz Active dry yeast
6 tb + 1 1/2 ts distilled water;
- warm (110ºF/45ºC)
1 ts Granulated sugar
1 1/4 c Distilled water
2/3 c Cracked wheat
5 tb Butter
5 tb Honey
1 1/4 ts Salt
1 Extra-large egg; lightly
- beaten
2 c Whole wheat flour
2 c All-purpose flour
Vegetable oil

In a small mixing bowl, mix together the yeast, warm
water, and sugar. Set aside.

In a medium saucepan, combine the 1-1/4 cups of water
and the cracked wheat. Bring to a boil. Reduce the heat
and add the butter, honey, and salt. Stir until the
butter melts. Remove from the heat and let stand until
the mixture is completely cool.

In a large mixing bowl, mix the egg and reserved yeast
mixture. Stir in the cooled cracked wheat mixture. Add
the flours. Using the dough hook of an electric mixer,
beat on medium speed until the begins to pull away from
the side of the bowl.

Lightly grease the top of the dough with oil. Cover
loosely and let rise in a warm place for 30 minutes or
until the dough has doubled in size.

Lightly grease a 8-1/2 x 4-1/2 inch loaf pan. Punch the
dough down and shape to form a loaf. Place the loaf into
the prepared pan. Let the loaf rise in a warm place for
one hour.

Set the oven

@to 350ºF/175ºC. Bake the loaf for 25 minutes or until
the top is golden brown and the loaf sounds hollow when
tapped.

Makes 1, 8-1/2" x 4-1/2" loaf.

TIP: Cracked wheat is made from whole wheat berries that
have been cracked to a medium coarseness. You can find
it at most health food stores and at many supermarkets.

Store the cracked wheat in the freezer until ready to
use.

Recipe: Luby's Cafeteria 50th Anniversary Recipe Collection

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