High, light, slightly sweet loaves of cracked wheat bread are so good for sandwiches and toast! The mix of flours in the recipe ensures that the finished loaf won't be tough and crumbly.
0 Place cracked wheat or bulgur in a bowl and pour boiling water over it.
1 Let sit for [timer minutes=0]1 hour[/timer] to soften - it will almost triple when done.
2 Make sure it is no more than 110 degrees when you are ready to use it. It should just be warm to the touch when you stick your finger in the center.
3 When the cracked wheat is ready place the water, yeast, ginger, and 1 teaspoon of honey in a bowl and mix well.
4 Allow to sit until the yeast is foamy, about [timer minutes=0]10 minutes.[/timer]
5 Combine the buttermilk, honey, and butter in a bowl and set aside.
6 In the mixer with the paddle attachment add the softened cracked wheat to the yeast mixture.
7 Add in the buttermilk.
8 Mix well.
9 Change to the bread attachment.
10 Blend the gluten flour, the whole wheat flour, and the salt.
11 Beat in to the yeast mixture on speed 2 for about [timer minutes=0]2 to 3 minutes[/timer].
12 Add the bread flour 1/2 cup at a time until the dough "cleans" the bowl and is a compact ball formed around the bread attachment (or dough hook).
13 Continue to knead on speed 3 until the dough is springy and firm, about [timer minutes=0]4 minutes.[/timer] It will still feel slightly sticky but won't stick to your hands.
14 If kneading by hand knead for [timer minutes=0]15 minutes[/timer], or until dough feels firm and springy but still slightly sticky.
15 The dough should spring back when gently poked with your finger.
16 Butter a large bowl, and rub the ball of bread dough with butter.
17 Place the dough in the bowl, turning it once to make sure that it is buttered.
18 Cover with a clean tea towel.
19 Place in a proofing oven or warm spot until doubled (about [timer minutes=0]1 1/2 hours[/timer])
20 Punch down the dough.
21 Knead gently for a minute or two and then divide it in half.
22 Form each half into a loaf and then fit the loaves into greased 9x5 inch bread pans.
23 Brush the tops with butter.
24 Cover with the clean tea towel.
25 Let rise about [timer minutes=0]30 minutes[/timer].
26 While the loaves are rising, preheat the oven to 350F.
27 Bake for [timer minutes=0]30 to 40 minutes[/timer], or until loaves sound hollow when tapped.
28 Remove from oven.
29 For soft crust - brush with melted butter and cover with a tea towel for [timer minutes=0]5 minutes.[/timer]
30 Let cool for [timer minutes=0]5 minutes[/timer], turn the bread out of the pans, and let finish cooling on a rack. This keeps the bottom from getting soggy. For soft crusts keep a tea towel over the bread as it cools.
