Description
A chewy, slightly sweet loaf made with cracked wheat, molasses, and sesame seeds. Perfect for sandwiches or toast!
Ingredients
Units
Scale
- 3/4 cups (120 g) cracked wheat or bulgur
- 1 1/2 cups (355 ml) boiling water
- 1 tablespoon active dry yeast
- Pinch of sugar
- 1/4 cups (60 ml) warm water
- 1 cups (237 ml) warm buttermilk
- 1/4 cups (60 ml) molasses
- 1 tablespoon honey
- 4 tablespoons (57 g) unsalted butter
- 1 tablespoon salt
- 1/4 cups (40 g) raw sesame seeds
- 1 cups (130 g) whole wheat flour
- 2 1/2 to 3 cups (310 to 375 g) all-purpose or bread flour
- 2 tablespoons butter
Instructions
- Place cracked wheat (or bulgur) in a bowl and pour boiling water over it. Let soak for about 1 hour until softened.
- In a small bowl, mix the yeast with warm water and a pinch of sugar. Allow to sit for 7-10 minutes until bubbly and frothy.
- Combine warm buttermilk, molasses, honey, and room-temperature butter in a separate bowl. Mix well to incorporate.
- In a large bowl, mix whole wheat flour, salt, and sesame seeds. Add the proofed yeast and the buttermilk mixture, mixing until smooth (approximately 3 minutes). Drain cracked wheat thoroughly and mix into the dough. Gradually add all-purpose flour, ½ cup at a time, until the dough forms a ball and pulls away from the sides of the bowl.
- If using a stand mixer, switch to a dough hook and knead for 4-5 minutes until dough is soft and springy. If kneading by hand, place dough onto a floured surface, knead gently for about 5 minutes, adding minimal flour as needed to avoid sticking.
- Place dough into a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm spot for approximately 1½ hours or until doubled in size.
- Gently deflate dough and divide into two loaf pans or three round loaves. Place on greased loaf pans or parchment-lined baking sheets. Brush tops with melted butter, cover loosely, and let rise again for about 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake bread for 35-40 minutes until golden brown and hollow-sounding when tapped. Cool on wire racks before slicing.
Notes
- For a richer flavor, use dark molasses instead of light.
- To ensure even baking, use two loaf pans instead of one, reducing baking time as needed.
- Store leftover bread in a breadbox or airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 15