Cracked Wheat Bread

Cracked brown rice imitates the texture of whole wheat in this bread. Crack the whole brown rice in a blender of coffee grinder until kernels are 1/4 to 1/3 normal size.

• Yield: 12 servings

Ingredients:

2 1/4 teaspoons active dry yeast

1 tablespoon brown sugar or maple sugar

1 cup milk (cow, rice, or soy), in 110 degrees

2 1/2 cups flour blend

1/4 cup whole brown rice, cracked

1 1/2 teaspoons Xanthan gum

1 teaspoon salt

1 teaspoon egg replacer powder

2 large eggs, or 1/2 cup soft silken tofu

3 tablespoons melted butter or oil

1 teaspoon vinegar

One 9 x 5-inch loaf pan

Procedure:

1. Combine yeast, brown sugar, and milk and set aside for 5 minutes. In a large mixer bowl using electric beaters (not dough hooks), combine flours, rice, xanthan gum, salt, and egg replacer.
2. In a separate bowl, cream together eggs or tofu, butter, and vinegar until very smooth.
3. With mixer on low speed, add egg mixture and yeast milk mixture to dry ingredients and blend on high speed for 1 minutes.
4. Generously grease loaf pan. Place the dough and let it rise in a warm place (75-80 degrees) until dough is level with top of pan.
5. Preheat oven to 350 degrees. Bake the loaves for 40 – 50 minutes, until tops are nicely browned. Cool for 5 minutes in the pan. Remove from pan, cool on wire rack

Each serving provides”