WHOLE WHEAT BREAD RECIPE FROM LILLIAN ILLIG
Cook 1 cup cracked wheat in 2 cups water in double boiler so you can leave it and let it cook for 30 minutes.
Take out of bottom double boiler to put in cold water to reduce temperature to 120i.
Measure 3 cups whole wheat flour and 2t salt and put in mixer. Add 2 envelopes of yeast, 1 cup brown sugar.
1/3 cup oil (measure in 1⁄2 cup) plus 1⁄2 cup Steen’s syrup*, 2 cups water at temperature of 120i.
Turn on mixer and beat for 10 minutes. This develops the gluten. Add the cooled cracked wheat and 2 cups whole wheat flour. Mix and beat.
Put 1 cup of flour on cloth and dump dough into it and knead. Put kneaded dough in a greased pot and let rise 45 minutes on top of
water heater (85i). Put dough back on floured pastry cloth and shape into two loaves and
put in greased loaf pan and cover with cloth and let rise 30 minutes. Bake in 375i oven for 40 minutes. *If you like it richer add 2 tablespoons of Blackstrap Molasses.