This recipe comes from fitness guru and Tony award-wining actress Angela Lansbury.
Makes 2 Loaves- 10 slices per loaf
- 2 cups boiling water
- 1 1/2 cups cracked wheat
- 3 tablespoons shortening
- 2 tablespoons honey
- 1 tablespoon salt
- 2 packets active dry yeast
- 2/3 cup warm water
- 4 cups stone-ground wheat flour
- 1 cup bran flakes
- 3/4 cup quick cooking oats
- 1/2 cup wheat germ
Directions
In large bowl, pour boiling water over cracked wheat and stir. Stir in shortening, honey and salt; let cool to lukewarm.
Sprinkle yeast into warm water; let stand until frothy; add to wheat mixture. Gradually stir in 3 cups (750 mL) flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover bowl with damp cloth. Let rise, about 1 hour, until doubled in bulk.
Punch dough down. On floured surface, knead dough until smooth and elastic, blending in as much of remaining flour as needed if dough is sticky. Divide dough in half and place in 2 greased loaf pans. Cover and let rise in warm place until doubled.
Bake in 350 degrees F (180 degrees C) oven for 45 minutes or until loaves are well browned and sound hollow when tapped.
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