Category: Bread Mixes

Cracked Wheat Bread Mix

Wholesome cracked wheat is at the core of this recipe’s country-style goodness. A pleasing blend of robust flavor and delicate texture makes this a most appealing and versatile bread.

Find Near You Buy Online Now

| Share | Print

Recipes Variations Instructions Ingredients Nutrition Facts

Recipes

Panino Roma

Prep: 35 min / Total: 2 hrs 20 min / Effort:

Instructions

Bread Machine Directions

Add the following ingredients according to your bread machine owner’s guide. Use the basic cycle. Bread cycles less than 2 hours will affect flavor, texture and volume and are not recommended.

1 1/2 - 2 lb Capacity Machine

1 cup room temperature water (75°F - 85°F)

Full box mix

1 packet yeast (enclosed)

1 lb Capacity Machine

3/4 cup room temperature water (75°F - 85°F)

2 1/3 cups mix (3/4 box)

1 teaspoon yeast (enclosed)

For Rolls and Breadsticks

Add ingredients above and set machine on dough cycle. Remove dough and follow the shaping and baking steps as directed below for traditional bread.

High Altitude: Add an additional 1 tablespoon water.

Traditional Bread Directions

1 PLACE

1 cup room temperature water (75°F-85°F), yeast (enclosed) and bread mix in large bowl. Stir until blended. Dough will be sticky.

2 KNEAD

dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and turn to coat. Cover with a cloth.

3 LET RISE

in a warm, draft-free place until double in size (about 1 hour). Punch dough down.

4 SHAPE & BAKE

For Loaf

Place in a greased 8½x4½x2½-inch loaf pan. Cover with a cloth and place in a warm, draft-free place until double in size (about 45 minutes). Bake in preheated 400°F oven for 25-30 minutes.

For Rolls

Divide dough into 6-8 portions; shape as desired. Place on a greased pan and let rise as directed for loaf. Bake in preheated 400°F oven for 10-15 minutes.

For Breadsticks

Divide dough into 6-8 portions. Roll each portion into a rope and place on a lightly greased pan. Do not let rise again. Bake in preheated 400°F oven for 10-15 minutes.

ARTISAN BREAD DIRECTIONS

1 PLACE

1 1/4 cups room temperature water (75°F-85°F), yeast (enclosed) and bread mix in large bowl. Stir until moistened. (No kneading necessary.) Dough will be wet and sticky.

2 LET RISE

covered, in a warm, draft-free place until double in size (about 2 hours). Proceed to step 3, OR store dough, covered, in the refrigerator for up to 3 days.

3 SPRINKLE

4 tablespoons flour on surface and along sides of dough to reduce sticking as you gently pull the dough away from sides of bowl. Lift dough from bowl and place on a greased cookie sheet. Gently pat edges of dough to shape.

4 REST DOUGH

uncovered, for 40 minutes. Dust top of loaf with 1 tablespoon flour. Using a serrated knife, cut a 1/4 inch deep cross into top of dough. (This will allow steam to escape during the baking process.)

5 BAKE

in preheated 450°F oven for 21-23 minutes or until crust is dark brown and firm to the touch.

Amount Per Serving
Calories	150
Calories from Fat	20

% Daily Value*
Total Fat	2g	3%
Saturated Fat	0g	0%
Trans Fat	0g
Cholesterol	0mg	0%
Sodium	270mg	11%
Total Carbohydrate	28g	9%
Dietary Fiber	1g	4%
Sugars	3g
Protein	4g

	Calories	2,000	2,500
Total Fat	Less than	65g	80g
Saturated Fat	Less than	20g	25g
Cholesterol	Less than	300mg	300mg
Sodium	Less than	2,400mg	2,400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g
Calories per gram:	Fat: 9	Carbohydrate: 4	Protein: 4