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Cracked Wheat Bread II


"Nutty and moist, this bread is light and makes great toast."
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55 m servings 151 cals
Original recipe yields 20 servings (2 - 9x5 inch loaves)

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  1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition Facts

Per Serving: 151 calories; 1.8 g fat; 29.5 g carbohydrates; 4.4 g protein; 4 mg cholesterol; 364 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 28
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This is the best Cracked Wheat Bread Recipe I had ever used. I cut the All Purpose Flour down to a bit over 3 cups for that soft texture and great crumb... The 4 cups is good but a bit more den...

This is an incredibly light, tasteful bread. I let it rise for almost a full hour and a half the second time and the dough tripled... making it even more airy! Since my family has been on this...

I have searched for a great wheat bread recipe for years- I've finally found it! Unbelievable texture and the flavor (with a little extra molasses on my part!) is heavnly. My family loves it a...

With a soft texture and a firm yet giving crust, this Cracked Wheat bread recipe sure pleased our taste buds. This was the first recipe we used with cracked wheat and it was delicious. Because o...

I used all whole wheat flour. The loaves tasted just slightly sweet. Having to cook the cracked wheat won't slow you down too much.

I have made several wheat breads in our bread machine -- most from "all recipes". This is by far the best. My husband rated it "outstanding!" Thanks for sharing!

Great bread, Nancy. Wonderful dense texture but with a light and fluffy crumb. Nutty flavor, and best of all pretty healthy. I sub'd canola oil for margarine. Thanks for sharing.

very easy recipe. wonderful texture and flavor. also makes great dinner rolls.

Excellent recipe. I increased the amount of whole-wheat flour (reducing the white flour proportionately, but still retaining some). Great flavor, great "crumb." Makes wonderful toast!