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  Cracked Wheat Bread (Cannon)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
2 cup Warm milk
1 cup Wheat bran cereal (All-Bran, Fiber 1, or 100% Bran)
1/2 cup Warm water
2 tbsp Yeast
1/3 cup Honey
2 tbsp Olive oil or vegetable oil
2 tsp Salt
1/2 cup Cracked wheat
3 cup Whole wheat flour
2 1/2 cup To 3 1/2 c bread flour (or all purpose flour)
Instructions:
In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water.

Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk
mixture and mix well. Add the whole wheat flour, one cup at a time,
mixing well after each addition. Then add bread flour 1/2 c at a
time, mixing well after each addition. When dough gets very stiff,
turn out onto a well-floured surface and knead in enough remaining
flour to make a good soft dough.

Place dough in a lightly oiled bowl, cover with plastic wrap, and let
rise until doubled. Punch down, divide in half, and form each half
into a loaf and place in a 8.5x4.5 inch or 9x5 inch bread pan and
cover. Let rise until doubled in bulk.

Bake in a preheated 375 degree oven for 30 minutes, remove from pans
and continue to bake for another 10-15 minutes until bread sounds
hollow on bottom. May need to cover tops with aluminum foil during
final 10-15 minutes of baking if top is browning too much. Let cool
on racks before slicing.

Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The
Birmingham News.
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