This is the first recipe I created, it took 4 tries until I felt that I had perfected it. I toast the wheat germ and cracked wheat first, both for about 5 minutes on medium low heat. I find that using honey instead of sugar gives the bread a slightly sweeter flavour. This bread is very soft and works well as a loaf for sandwiches, or buns for hamburgers, hotdogs and sausages. In the future I plan on making a 100% whole wheat version of this recipe.
I’ve included a link to the spreadsheet that has the bakers percentage at the bottom of this post.
Cracked Wheat and Wheat Germ Sausage Buns
- 144 g Flour
- 144 g Water
- 1/4 tsp Yeast
- 288 g Poolish
- 287 g Flour
- 78 g Water
- 5 g Salt
- 2 g Yeast
- 5 g Honey or sugar
- 40 g Cracked wheat
- 28 g Wheat germ
- 51 g Egg (approx. 1 large egg)
- The night before, mix 144g flour with 1/4 tsp yeast, add 144g water and mix until all the flour is hydrated and cover bowl. Let sit on counter overnight
- Cover the cracked wheat with just enough water in a pot to cover
- Bring to a boil then cover the pot and remove from heat
- Let sit until softened, about 10 minutes
- Uncover pot and put in the fridge to cool it down, or make it in advanced so it has time to cool down.
- Mix together 287g flour, 5g salt, 2g yeast, 28g wheat germ, 40g cracked wheat and 5g honey or sugar
- Add 78g water and one large egg, stir to combine
- Put dough on to a lightly floured or oiled surface and knead for about 20 minutes, or use a stand mixer with the dough hook for about 10 minutes
- Put dough in a lightly oiled bowl, cover and let rise for an hour or until doubled in size
- Punch down dough and cut into 6 140g pieces
- Lightly flour your work surface and roll out the dough
- Roll it back up, and set it on a baking sheet seal side down
- Cover and let rise for about 40 minutes
- Preheat oven to 218C/425F and bake for 15 minutes or until the internal temperature is 90C/195F
© 2021 Copyright Garden of Kneadin'
View Bakers Percentage spreadsheet.
If you’d like to use this recipe to make a specific amount of dough, you can download the spreadsheet from Google Docs (download as Excel or OpenOffice) and enter a new weight into the Desired Weight cell at the bottom.
I’ve submitted this post to YeastSpotting.