CRACKED WHEAT SOURDOUGH BREAD

The nutty flavor and texture of cracked wheat adds interest to this sourdough bread.


2/3 cup cracked wheat {bulgar}
1 1/2 cups boiling water
1 1/2 cups warm water
1/2 cup brown sugar
1 1/2 tablespoons yeast
1 1/2 cups sourdough starter
2 teaspoons salt
1 cup milk powder
1/4 cup molasses
3 tablespoons vegetable oil
4 cups whole wheat flour
2 cups white flour

One hour prior to dissolving the yeast, place the cracked wheat in a saucepan. Add the boiling water, cover, and let set to soften. Drain in 1 hour and set aside.
Combine the warm water, brown sugar, and yeast. Set aside to dissolve, 5-10 minutes.
Place the sourdough starter in a large mixing bowl. Add the softened cracked wheat, salt, milk powder, molasses, oil, and the dissolved yeast. Mix well. Stir in the 4 cups of whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.

Note:
If you do not have sourdough starter on hand or can't get some from a friend, you can make your own. http://www.sourdoughnvittles.blogspot.com is one source for a recipe.