Luby's Whole Wheat BreadSubmitted by: THEADMIRAL
Introductionfrom Luby's Cafeteria 50th anniversary recipe collection from Luby's Cafeteria 50th anniversary recipe collection
6 tablespoons plus 1 1/2 teaspoons warm water (110 F)
1 ounce active dry yeast
1 teaspoon granulated sugar
1 1/4 cup water
2/3 cups cracked wheat
5 tablespoons butter
5 tablespoons honey
1 1/4 teaspoons salt
1 large egg, lightly beaten
2 cups whole wheat flour
2 cups all purpose flour
2 tablespoons ground cornmeal
Once your cracked wheat mixture is cool: In small bowl, mix warm water, yeast, and sugar. Set aside for about 5 minutes.
In a large mixing bowl, mix egg and the yeast mixture. Stir in the cracked wheat mixture. Add flours. Mix until dough begins to pull away from sides of bowl. Turn out onto floured surface and knead until dough is elastic, about 6 to 8 minutes.
Spray large bowl with cooking spray and top of dough. Cover loosely and let rise in a warm place 30 minutes or until doubled in size.
Spray 8.5x4.5 inch loaf pan with cooking spray and sprinkle ground cornmeal to coat. Punch down dough in bowl, remove and shape into a loaf. Place in pan and rise in a warm place for 1 hour.
Heat oven to 350 degrees F. Bake 25 minutes or until top is golden brown and loaf sounds hollow when tapped. Set on a cooking rack for 10 minutes before removing. Completely cool before storing.
Number of Servings: 18
Recipe submitted by SparkPeople user THEADMIRAL.