In 2009, Cathy McIntyre Heuck had the family to her home for Easter. One of the items she served was this delicious wheat bread. When I asked her if she had made it, she said yes and that the recipe was Marcy's. She generously shared this recipe for the bread that I had previously enjoyed in the 1970s, when Marcy made it herself. CRACKED WHEAT BREAD 1. In first bowl, mix -- 2 cups spring water -- 2 cups unbleached flour -- 1 tsp dry yeast Cover with a cotton towel 2. In second bowl soak -- 3/4 cup bulgur in -- 2 cups spring water 3. Let both bowls sit overnight for around 8 hours. 4. In A.M. mix above ingredients with -- 2 cups lukewarm spring water -- 3 tsp salt -- 3 tblsp shortening, e.g., Imperial margarine -- 4 tblsp light brown sugar -- 3/4 pkg of 5lb unbleached flour, approximately 3 3/4 pounds 5. Knead mixture 200 times by hand 6. Grease ball with cooking oil and put in large bowl to rise, about 2 hours or until double in size. 7. Punch down and divide dough into 2 equal greased portions. Put each portion into a separate greased metal loaf pan. Let rise in pans for 2 hours or until overflowing pan. 8. Preheat oven to 400 degrees, bake for 40-50 minutes.
Cracked Wheat Bread, Marcy Koenig
Marcy Koenig's Cracked Wheat Bread