Cracked Wheat Carrot Loaf
Submitted by 1949
Wholesome cracked wheat and carrot loaf with oat bran, brown sugar, and skim milk. A fiber-rich, lightly sweet homemade bread with a soft, golden crumb.
YIELD
12 servingsPREP
60 minCOOK
30 minREADY
4 hrsThis loaf is packed with good-for-you ingredients but tastes like something from your favorite bakery.
Shredded carrots add natural sweetness and moisture, cracked wheat gives it a satisfying chew, and oat bran rounds things out with earthy, nutty flavor and extra fiber. Brown sugar and skim milk keep the crumb soft and tender without loading it up with fat.
It takes some patience with two rises, but the hands-on work is minimal. The result is a golden, fragrant loaf that slices beautifully and makes outstanding toast the next morning.
Kitchen Tips
- Soak the cracked wheat for the full 15 minutes and drain well. Waterlogged bulgur will make your dough too wet and sticky to knead properly.
- Shield the top with foil after 20 minutes of baking. This bread browns fast because of the brown sugar, and you don’t want the crust to burn before the inside is done.
- Check for doneness by tapping the bottom of the loaf. A hollow thud means it’s ready.
- Cool completely on a wire rack before slicing. Cutting into warm bread is tempting, but it’ll compress and turn gummy.
Ingredients
Directions
In small bowl pour boiling water over cracked wheat; let stand 15 minutes.
Drain excess water; set aside.
Dissolve yeast in warm water.
In large bowl combine milk, margarine, brown sugar, salt, carrot, and egg.
Add dissolved yeast and cracked wheat.
The margarine may not melt completely.
In small bowl, combine 1 cup of the all-purpose flour and Oat Bran cereal; add to yeast mixture.
Add enough remaining all-purpose flour to make a moderately stiff dough.
Turn out onto a lightly floured surface.
Knead about 10 minutes or until dough is smooth and elastic.
Shape into ball.
Grease large bowl.
Place dough in bowl turning once to coat surface.
Cover; let rise in warm place about 1½ hours or until nearly double in size.
Grease 9” by 5” loaf pan or coat with vegetable pan-coating.
Punch dough down; shape into loaf.
Place in prepared pan.
Cover; let rise in warm place about 1 hour or until nearly double in size.
Meanwhile heat oven to 375℉ (190℃).
Bake 25 to 30 minutes, shielding crust with aluminum foil after 20 minutes of baking.
Remove from pan; cool on wire rack.
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