Cracked Wheat N’ Oat Bread
Makes 1 loaf
1-1 / 2 cups boiling water
1 / 3 cup cracked wheat
1 / 4 cup oats, old-fashioned or quick
1 / 4 cup honey
1 / 4 cup butter or margarine
1-1 / 2 teaspoons salt
2 to 2-1 / 2 cups all-purpose flour
1 cup whole wheat flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon dried rosemary leaves, crushed (optional)
1 egg white, lightly beaten
Additional oats for topping
In large bowl, combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120o to 130oF, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush top of dough with egg white; sprinkle with oats. Bake at 375oF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.9 ounces (82 g)
Calories 200; Total fat 4.5 g; Saturated fat 2.5 g;
Cholesterol 10 mg; Sodium 330 mg; Carbohydrates 35 g;
Dietary fiber 3 g (1 g / oz); Sugars 6 g; Protein 5 g