Cracked Wheat Bread (Dalia Bread)

Bring 1 cup water to a boil. Place cracked wheat in a bowl. Pour boiling water on it. Cover and keep for 1 hour or till the cracked wheat becomes soft and swells up.

Add yeast, sugar, salt and oil to the cracked wheat (the cracked wheat should be warm). Stir to mix well.

Empty this mix to a big bowl or a kneading plate. Add flour and stir. Knead with hands for 5 to 7 minutes to get a soft and elastic dough. Add more water if the dough feels hard.

Transfer the dough to an oiled bowl and turn around to coat evenly with oil. Cover. Leave to rise for 1 hour or till it doubles in volume.

Knock down the dough on a floured counter. Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal.

Grease one 81/2 inch x 4 1/2 inch loaf tin. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place or till it rises ½ inch above the lip of the pan.

Preheat the oven to 190 degrees. Bake for 35 to 40 minutes till the top turns golden and the bottom sounds hollow when tapped. Tent with a foil if the top is browning too fast.

Remove from pan after 5 minutes. Cool in the rack. Slice next day.