CRACKED-WHEAT TOPKNOTS
Provided by Ruth Cousineau
Categories Bread Milk/Cream Bake Thanksgiving Family Reunion Potluck Bulgur Gourmet
Yield Makes 2 dozen rolls
Number Of Ingredients 12
Steps:
- Stir together boiling-hot water, bulgur, and 1/2 teaspoon table salt in a small bowl and let stand until bulgur is tender, about 40 minutes.
- While bulgur soaks, heat milk with butter in a small saucepan over low heat just until butter is melted.
- Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add flours and remaining 2 1/2 teaspoons table salt to yeast mixture.
- Drain bulgur in a sieve, then mix bulgur and milk mixture into flour mixture with a wooden spoon or rubber spatula until a sticky dough forms.
- Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and almost smooth, 6 to 8 minutes. Form dough into a ball.
- Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 2 to 2 1/2 hours.
- Line 2 large baking sheets with parchment paper.
- Punch down dough (do not knead), then halve. Cut half of dough into 12 equal pieces (keep remaining half covered with plastic wrap). Roll each piece into a 12-inch-long rope with floured hands (flour surface only if dough is sticky). Make a loop with each rope, wrapping it around fingers of one hand, then knot dough twice through loop, leaving 1 end in center on top and tucking bottom end under. Transfer to a baking sheet, arranging rolls 2 inches apart.
- Make more rolls with remaining dough, transferring to second sheet. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Brush rolls with egg wash and sprinkle with sea salt. Bake rolls, switching position of sheets halfway through, until golden brown, 20 to 25 minutes total. Transfer rolls to a rack to cool at least 20 minutes.
CRACKED WHEAT BREAD
Make and share this Cracked Wheat Bread recipe from Food.com.
Provided by pansregnig
Categories Yeast Breads
Time 3h40m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- Add all ingredients to bread machine and bake.
Nutrition Facts : Calories 1876.2, Fat 41.1, SaturatedFat 5.6, Sodium 2349.7, Carbohydrate 335.1, Fiber 26.1, Sugar 27.2, Protein 50.3
CRACKED WHEAT THINS
Make and share this Cracked Wheat Thins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Vegan
Time 25m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Pour boiling water over Red River Cereal.
- Allow to soak for 30 minutes.
- Combine shortening and sugar.
- Add flour and salt.
- Add the soaked grain. You might need a bit more water to get the right consistency.
- Divide dough into four parts and roll each as thin as parchment.
- Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
- Prick dough all over with force to prevent bubbling.
- Bake 400F 10 minutes.
- Remove, and break biscuits where you have them scored.
- For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.
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