This old farm magazine Cracked Wheat Bread Recipe uses harvested wheat from the homestead and is a perfect side dish with any meal.
Reprinted from The Country Gentleman, copyright 1915,
The Curtis Publishing Company.
Cracked Wheat Bread Recipe
Boil a cupful of cracked wheat in a pint and a half of
water for an hour; then cool and add half a cupful of
molasses, two teaspoonfuls of salt, a yeast cake dissolved
in half a cupful of tepid water, two tablespoonfuls of
melted butter, and sufficient flour to make a stiff dough.
Knead well and let rise. Knead a very little, divide into
two buttered bread pans, let rise again and bake for forty
minutes in a moderate oven.
Another method is to mix a cupful of cold boiled cracked
wheat with a cupful of cornmeal, two teaspoonfuls of baking
powder, a teaspoonful of salt, a tablespoonful of butter,
the beaten yolks of two eggs, a cupful and a half of milk
and the whites of the eggs beaten stiff. Turn into a
buttered baking dish and bake in moderate oven for an hour.
Serve from the dish.
Read more about farming advice: The Old Time Farm Magazine: Pastured Poultry, Jersey Cows and Starting a Quince Orchard.