Ingredients to make two small loaves:
- 2 ½ cups (350 g) whole-wheat flour
- 2 ½ cups (350 g) all-purpose flour
- 1 tablespoon (15 ml) salt
- 1 tablespoon (15 g) margarine or butter
- ¾ cup plus 2 tablespoons (125 g) cracked wheat
- ⅔ cup (50 g) wheat germ
- 1 cake compressed yeast
- 1 scant cup (225 ml) tepid water
- 1 scan cup (225 ml) tepid milk
- 2 tablespoons (30 ml) malt
This wholesome whole-wheat bread contains cracked wheat, wheat germ and malt, which give the loaf its grainy texture and rich flavor.
In a large bowl, mix 2 ½ cups of whole-wheat flour with 2 ½ cups of all-purpose flour and 1 tablespoon of salt.
Add 1 tablespoon of margarine or butter to the flour and rub it in. Add ¾ cup of cracked wheat and ⅔ cup of wheat germ to the flour and mix in well.
In a bowl blend 1 cake of compressed yeast with 1 scant cup of tepid water and 1 scant cup of tepid milk. Mix until the yeast is dissolved. Make a well in the flour and pour in the yeast liquid. Add 2 tablespoons of malt. Mix all the ingredients to form soft dough.
Turn the dough out onto a floured surface and knead it well for 10 minutes, or until it becomes firm and elastic and is no longer sticky.
Lightly grease a large bowl. Place the dough in the bowl and lightly cover it with greased plastic wrap. Put the dough in a warm place to rise for 45 to 60 minutes or until it has doubled in bulk.
When the dough has risen, knead it again for 2 to 3 minutes. Divide the dough in half and shape each half into a round loaf. Place the loaves on a greased baking sheet. Sprinkle 2 tablespoons of cracked wheat over the loaves.
Preheat the oven to 425°F (220°C). Cover the baking sheet with greased plastic wrap and put the dough in a warm place to rise for 20 to 30 minutes, or until the dough has doubled in bulk.
Remove the plastic wrap and place the loaves in the oven. After 15 minutes lower the oven temperature to 375°F (190°C) and continue baking for 20 to 25 minutes more.
Remove the loaves from the oven. Tap the base of each loaf. If it sounds hollow the bread is ready. Cool the loaves on a wire rack.
