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Buckhorn Inn B&B
2140 Tudor Mountain Road
Gatlinburg, TN 37738
Fax: (865) 436-4668
Pour water over wheat. Let sit at least 1/2 hour.
In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. Let sit until bubbly (approximately 10 minutes). Add cool water, whole-wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead, adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour.
Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450 degrees. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow-sounding when tapped.
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