Whole Wheat Bread

This is a yummy, hearty whole grain bread that my family loves with honey butter. It's got a great texture! You use cracked wheat cereal in it, so whenever we make Zoom hot cereal, which is about once a week, we make enough to use the leftovers in this bread. You need a good mixer (Bosch or Kitchenaid). The picture below is of the bread dough before it has risen all the way.

Mix the following and let sit for 10 minutes to proof (it should get bubbly and foamy):

1/2 c. warm water
2 t. yeast
1 t. sugar or honey

Cook 1/2 c. of cracked wheat in 2 cups water with 1/2 t. salt (either crack your own wheat with a wheat grinder set very coarse or use Zoom cereal) . Bring to boil, then simmer until soft, about 15 minutes. Let cool.

In mixer, mix:

2 Tbsp extra virgin olive oil
3 Tbsp sugar or honey
1 c. warm water

Add yeast mixture and 2 c. whole wheat flour. Mix for 2-3 minutes.

Add cracked wheat cereal and about 1 Tbsp of your choice of the following (I add them all):

millet
ground flax seed
sunflower seed
oat bran
wheat bran
wheat germ
sunflower seeds
2 tsp salt

With mixer running, slowly add whole wheat flour until dough ball forms and sides of bowl are clean (usually ends up being about another 2 cups). Mix for 7 minutes.

Divide in half and form into two loaves. If you want to, you can sprinkle the tops with sunflower seeds. Place in well greased loaf pans, cover with greased plastic wrap, and let rise in a warm place for 30-45 minutes (until about doubled). Bake at 350 degrees for 30 minutes.