A nutty bread, because of the cracked wheat. The top of the bread reminds me
of a sesame seed cracker. Otherwise it's mostly a white flour/rye meal
bread.

The bread didn't bake very high. I guess I could have used a fast-rising
yeast, but who really cares about height.

My first impression is that this bread is too nutty (cracked wheat). If I
baked it again, maybe I'll use a sheet pan dusted with corn meal. I think
that might give it a texture more like a pretzel.


W. Pooh (AKA Winnie P.)

On Fri, 27 Apr 2012 16:23:42 -0400, "Christopher M."
> wrote:

>A nutty bread, because of the cracked wheat. The top of the bread reminds me
>of a sesame seed cracker. Otherwise it's mostly a white flour/rye meal
>bread.
>
>The bread didn't bake very high. I guess I could have used a fast-rising
>yeast, but who really cares about height.
>
>My first impression is that this bread is too nutty (cracked wheat). If I
>baked it again, maybe I'll use a sheet pan dusted with corn meal. I think
>that might give it a texture more like a pretzel.
>
>
>W. Pooh (AKA Winnie P.)
>
Fast rising yeast will not make the bread rise any higher than active
dry yeast or cake yeast. Rye flour and cracked wheat will make a loaf
that doesn't rise very high. Rye flour does not have as much gluten
as white flour. Cracked wheat contains shards of bran that actually
cut the gluten strands. Thus, the rye and cracked wheat both
contribute to a not so high loaf.
Janet US