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Cracked wheat bread recipe

Cracked wheat bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Bread machine

A deliciously light loaf, which is simple to make. Enjoy with lashings of butter.

24 people made this

IngredientsMakes: 1 loaf

  • 300ml water
  • 25g margarine, softened
  • 2 tablespoons dried milk powder
  • 2 tablespoons dark brown soft sugar
  • 1 1/4 teaspoons salt
  • 410g bread flour
  • 40g wholemeal flour
  • 4 tablespoons cracked wheat
  • 1 1/4 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:3hr ›Ready in:3hr10min

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

Cracked wheat

If unavailable at your local supermarket, you can purchase it online.

Recently viewed

Reviews & ratingsAverage global rating:(29)

Reviews in English (27)

Nice moist, well risen lad. Would make again-30 Sep 2014

Is cracked wheat the same as bulgar wheat?-25 May 2015

lovely loaf. light as promised. made it to the top of my Favorites List.-17 Apr 2015

‘Cracked Wheat’ Bread

When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don’t really need to bake as often, but I’ve never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you’re at home for a while. There’s only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.


For the sponge

  • 2 ½ teaspoons active dry yeast
  • 3 cups lukewarm water
  • 2 tablespoons mild honey
  • 1 tablespoon blackstrap molasses
  • 1 cup medium or coarse bulgur
  • 1 cup all-purpose flour
  • 2 cups whole wheat flour

For the bread

  • ¼ cup canola oil
  • 1 scant tablespoon salt
  • 2 cups whole wheat flour, plus additional as necessary for kneading
  • 1 egg, beaten with 2 tablespoons water for egg wash
Nutritional analysis per serving (12 servings)


For the sponge

  1. In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
  2. Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
  3. Punch down the dough again, cover the bowl and allow to rise for another hour.
  4. Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
  5. Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.

Advance preparation: These loaves, wrapped airtight, freeze well for several weeks. The bread will keep for about five days, but refrigerate after three days.

Scroll through the process photos to see how to make Sourdough Cracked Wheat Bread:

Soak the bulgur or cracked wheat in boiling water. Add the cooled grains to the sponge, then mix the dough. Over the 3-5 hours of fermentation, the dough will become lighter and more supple. After a night in the refrigerator, the dough is ready to shape. Set the loaf aside to rise, then score and bake the loaf. Cool on a wire rack before slicing.

A timeline for making Sourdough Bulgur Wheat Bread:

  • If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
  • Mix the sponge. While waiting for the sponge, pour boiling water over the cracked or bulgur wheat and allow it to cool to room temperature.
  • Mix the dough in the afternoon. Allow it to ferment at room temperature 3-5 hours and refrigerate in the evening before going to bed.
  • The dough can stay in the refrigerator for 2-3 days at this point.
  • Take the dough out first thing in the morning and shape the loaf. If you want the bread for dinner time, wait until the afternoon to take the dough out of the refrigerator.
  • Shape the loaf and leave it to rise at room temperature to rise for 1 1/2- 2 hours.
  • You should have fresh bread by lunch time.
  • If you want to start early in the morning to have bread for dinner, feed the starter the night before. Make the dough in the morning and leave it to ferment until the afternoon. Form the loaf and leave it to rise, skipping the refrigeration step. Bake the bread in time for dinner.

Since you&rsquove got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Cracked Wheat Bread

Cracked Wheat Bread is incredibly delicious. This is another one of my fabulous Black and Decker Breadmaker recipes. I had to look all over creation to find cracked wheat though! I wasn’t looking in the right places. Sprouts and other wholefoods markets sell it on the aisle with hot cereals by Bob’s Red Mill.

For this loaf of wheat bread I used 4 teaspoons of vital wheat gluten (which is what the product says you should put in each bread loaf) and WOW. Cracked Wheat Bread came out so light and fluffy – not dense and hard like most heavy wheat breads turn out. I was MORE than pleased with the results!

This simple recipe is just layered in your breadmaker canister and baked a little over four hours in your breadmaker oven. The vital wheat gluten makes this bread turn out perfect. I will admit to being a little bit of a chicken when adding four teaspoons of vital wheat gluten rather than the two I tried with my Buttermilk Wheat Bread a couple of weeks ago.

But the bread turned out so much better with four teaspoonfuls of vital wheat gluten versus two that I’m a believer! For those of you with gluten allergies and intolerance this recipe isn’t going to help you. But this is an excellent bread that you can make even healthier by substituting avocado or olive oil for the shortening in the recipe.

If you’re looking for healthy substitutes to store bought whole wheat bread, Cracked Wheat Bread is it! Store bought breads are still filled with preservatives, MSG, and other fillers that are harmful. And, you should definitely pick up a box of vital wheat gluten at Wal-Mart or other grocery stores. It will be well worth it to have your wheat breads turn out so wonderfully. I store mine in the refrigerator so it lasts a long, long time.

Give Cracked Wheat Bread a try. You won’t be disappointed. I served it with La Madeleine’s Tomato-Basil Soup and thought the combination was utterly delightful. I think you will too.

Cracked Wheat Bread is a delicious accompaniment to any meal.

This close up shows the texture of the bread. Cracked Wheat Bread is a great tasting bread and so easy to make because you just layer ingredients in the breadmaker!

When I cut this bread down it was so soft and fluffy as a result of adding the vital wheat gluten. It made all the difference. Cracked Wheat Bread is great with soups, stews, and chowders. I made mine to go along with Herbed Beef Stew the other night and La Madeline’s Tomato-Basil Soup another night.

Measure hot water and place in bread canister, add powdered milk, Crisco shortening or avocado oil, honey and salt.

Add whole wheat flour, and bread flour. Use bread flour NOT regular all-purpose flour because it has more gluten so the particles of flour will adhere to each other better than regular flour. If you use all purpose flour the bread can turn out crumbly.

Add cracked wheat.

Add bread machine yeast and four teaspoonfuls of vital wheat gluten.

This is crucial to having a light, fluffy bread, rather than an Ellie Mae Clampett “Beverly Hillbillies” style brick-type bread. Set the breadmaker on the whole wheat bread setting. Mine takes four hours and ten minutes.

Allow bread to cool about 15 minutes. Butter bread on tops and sides to prevent hardening of the crust. Cool another 15 minutes before slicing. Slice bread in half with an electric knife. Slice down bread. This recipe provides about 20 half slices.

We love the taste of Cracked Wheat Bread. It has just a hint of honey.

Cracked Wheat Bread is also great to serve for breakfast. Just toast the bread and slather it with apple butter. Yummy!

Cracked Wheat Bread is a great accompaniment to any meal. This bread turned out so wonderfully. I love a light, fluffy-textured bread.

This is a much healthier version of wheat bread than most recipes.

Cracked Wheat Bread

My favorite part about making bread is when the house is filled with that wonderful aroma as it bakes. There is a peaceful, warm feeling about the smell of baked bread. It&rsquos just good for the soul.

Something as simple as the smell of bread can evoke memories of grandma&rsquos kitchen and the warmth and comfort of her company. It helps me slow down and cherish the little things.

This bread has a nutty, wholesome chew of cracked wheat. Cracked wheat is the whole wheat berry that has been crushed or cut into smaller pieces. It includes the nutrient-rich bran and germ of the wheat and is high in fiber.

The wheat germ has oils in it that can go rancid so be cautious where you buy it. Store it in an airtight container and kept it in a cool area. I don&rsquot like to buy it in the bulk foods section since I don&rsquot know how long it has been sitting in the loosely closed bins.

If you can&rsquot find cracked wheat you can use bulgur which is cracked wheat that has been steamed. If you do use bulgur, you will only need to soak it in boiling water until it is soft.

This recipe calls for a starter sponge. If you have never worked with a starter sponge, don&rsquot fret about the funky fermented smell it gives off after a few hours. Rest assured that it is developing flavor and improving with time. It really is a wonderful way to make bread.

You can start this bread in a bread machine. I prefer to shape my loaves in a regular bread pan and bake it in the oven but don&rsquot let me stop you if you would rather finish it off in the bread machine.

Either way it will fill your home with a wonderful aroma and warm your heart and soul.

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cracked Wheat Quick Bread.

Ready to make this Cracked Wheat Quick Bread Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

1 1/2 c Whole wheat flour
3/4 c Purpose flour
1/2 Sloppy Joes
1/2 c R
2 Espoons bulgur bulgur or
-cracked wheat
1 1/2 ts S baking powder
1/2 ts Poon baking soda
1/3 ts Poon salt
1 1/4 c Skim or soy milk
1 Espoon canola oil, (can sub
2 Egg whites es

Preheat oven to 350. Oil a 8 1/2 x 4 1/2 loaf pan.

Whisk milk, oil (or applesauce) and egg whites. stir into dry
ingredients until just moistened.

Pour batter into prepared pan and bake 45 minutes, or until a
toothpick inserted in the center comes out clean. Remove from pan to

Per serving: 218 Calories 3g Fat (11% calories from fat) 7g
Protein 43g Carbohydrate 1mg Cholesterol 241mg Sodium

Cracked wheat bread recipe - Recipes

This recipe was clipped from a newspaper, date unknown. I’ve typed the recipe below and included a scanned copy.

Cracked Wheat Bread

One cup cracked wheat
One and one-half cups water
One cup milk
Two tbsps. sugar
Two tbsps. butter
Two tsps. salt
Two cups whole wheat flour
One pkg. active dry yeast
One-half cup warm water
Two and one-half cups all-purpose flour

Spoon all purpose flour into dry measuring cup level. Do not scoop and it’s not necessary to sift.

Combine cracked wheat and water in saucepan. Bring to boil. Remove from heat. Stir in milk, sugar, butter and salt cool to lukewarm. Dissolve yeast in one-half cup water add to milk mixture.

Put whole wheat flour in large bowl. Add liquid mixture and beat until smooth, about two minutes on medium speed of electric mixer or 300 strokes by hand. Add one cup all-purpose flour beat one minute on medium speed or 150 strokes by hand. Stir in more all-purpose flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead 10 to 12 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place (80 to 85 degrees) until doubled, about 1 1/2 hours.

Punch down. Divide dough in thirds shape into balls. Let rest 10 minutes. On greased baking sheets roll each ball into 1/2-inch thick circle. Brush with oil. Let rise in warm place until doubled, about 45 minutes.

Bake in preheated 400 degree oven 12 to 15 minutes, or (…RecipeCurio Note: Article is clipped off here).


Cook the cracked wheat in the boiling water about 10 minutes, stirring occasionally to prevent sticking until all the water is absorbed.

Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing bowl and let proof.

Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat. Cool to lukewarm, then add to the yeast mixture. With a large spoon or with one hand, start stirring in the flours, 1 cup at a time.

When the dough is stiff enough to work, turn out on a floured board and knead a good 10 to 12 minutes, working in a little of the remaining flour as necessary.

When smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours.

Punch down and shape into two loaves.

Put in well-buttered 9- x 5- x 3-inch loaf pans, cover, and let rise again until doubled in bulk, or until the dough reaches the tops of the pans.

Bake in a preheated 375 degrees F oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Recipe Summary

  • 1 ½ cups boiling water
  • ⅓ cup cracked wheat OR bulghur
  • ¼ cup oats, old-fashioned OR quick
  • ¼ cup honey
  • ¼ cup butter or margarine
  • 1 ½ teaspoons salt
  • 2 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 Fleischmann's® RapidRise Yeast
  • 1 teaspoon dried rosemary leaves, crushed (optional)
  • 1 egg white, lightly beaten
  • Additional oats for topping

IN LARGE BOWL, combine boiling water, cracked wheat, oats, honey, butter, and salt cool to 120˚ to 130˚F, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover let rest 10 minutes.

DIVIDE dough into 3 equal pieces form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover let rise in warm, draft-free place until doubled in size, about 1 hour.

BRUSH top of dough with egg white sprinkle with oats. Bake at 375˚F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan cool on wire rack.

I love making bread – it’s an iconic kitchen smell of rising dough and freshly baked loaves coming out of the oven. I also try to eat healthy, so I found a basic cracked wheat bread recipe and have modified to our tastes.

I start with some hard winter wheat berries. I bought a Kitchen Aid grain mill specifically to grind the small amounts of wheat (or other grains) I need for bread. For grinding a lot of flour, a heavier grain mill would be needed, but this one works fine for my needs. It has settings for grinds from larger pieces to fine flour. So for this recipe I grind wheat berries, and sometimes mix in hull-less barley for a multigrain bread.

The bread recipe also has a small amount of rolled oats, so it truly is multi-grain.

It does take a while to make, since the dough rises twice, and then again after the loaves are formed. So it’s a good thing to do when you have a whole morning or afternoon. The recipe makes 4 loaves or 3 really large loaves – so great when there’s a crowd to feed or to give away as gifts, but it also freezes well. You’ll need a LARGE bowl for rising, or divide in half and place in two bowls.

I also use my larger more heavy duty Kitchen Aid stand mixer (vs a small one), and spend 5-10 minutes kneading by hand to work the dough and get the gluten activated.

Lovely puffy rising bread dough in an oiled bowl

IN order to make the loaves equal – they need to bake at the same rate – I cut an measure the dough before I form the loaves. I have an old Salter Scale with a lid that closes, and though it’s not made anymore, Salter makes other food scales available today, and there are also plenty of cheaper options on Amazon.

portioning the dough equally

I prefer my cast iron bread pans, which form a nice crust, but today I also experimented with a clay bread pan. It was given to me years ago by a girlfriend. Mine works by soaking it in water to let the clay become damp, which also can create a crispy crust, then drying, a quick spray of oil, and let the bread dough rise in it the second time, just like any other pan.

rising loaves Dough risen and ready to bake

Cracked Wheat-honey Bread Recipe

The best delicious Cracked Wheat-honey Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cracked Wheat-honey Bread recipe today! Hello my friends, this Cracked Wheat-honey Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cracked Wheat-honey Bread is …

Cracked Wheat-honey Bread Recipe

The best delicious Cracked Wheat-honey Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cracked Wheat-honey Bread recipe today! Hello my friends, this Cracked Wheat-honey Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cracked Wheat-honey Bread is …

Cracked Wheat-honey Bread Recipe

The best delicious Cracked Wheat-honey Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cracked Wheat-honey Bread recipe today! Hello my friends, this Cracked Wheat-honey Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cracked Wheat-honey Bread is …

Watch the video: Stir fried Vegetable with Cracked Wheat (December 2022).