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Italian Cracked Wheat Bread


Chef Bob Neisler



1/4 cup cracked wheat or bulgur
3/4 cup boiling water
Pour water over wheat. Let sit at least 1/2 hour.

1 cup warm water (105-115 degrees)
1 tsp yeast
2 tsps honey
1 cup cool water
1 cup whole wheat flour
1-1/2 cups bread flour
1 tsp salt
Approximately 2 cups all purpose flour

(1 egg & 1 tsp water - thoroughly mix in separate bowl)




In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. let sit until bubbly (approximately 10 minutes). Add cool water, whole wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour.

Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow sounding when tapped. Cool on rack.