Cracked Wheat Bread II

Name: Cracked Wheat Bread II
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 - 9x5 inch loaves
Ingredients: 1 ¼ cups warm water; ½ cup cracked wheat; 1 (.25 ounce) package active dry yeast; ⅓ cup warm water (110 degrees F/45 degrees C); 2 tablespoons butter, softened; 1 tablespoon salt; 2 tablespoons molasses; 2 tablespoons honey; 1 cup milk; 1 cup whole wheat flour; 4 cups all-purpose flour

Rating: 4.74 stars

35 Ratings
31 Reviews
10 Photos

Nutty and moist, this bread is light and makes great toast.

By NMLARSON

Gallery

Recipe Summary test

prep:

20 mins

cook:

35 mins

total:

55 mins

Servings:

Yield:

2 - 9x5 inch loaves

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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).
Step 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; protein 4.4g; carbohydrates 29.5g; fat 1.8g; cholesterol 4mg; sodium 364mg. Full Nutrition

Reviews (31)

Most helpful positive review

Carolyn Kemp-VanSwol

06/16/2008

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 dense. And too I like to toss in a couple Tablespoons of Flax Seed to kick it up a bit. Read More

Helpful

(35)

35 Ratings

5 star values: 28
4 star values: 6
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carolyn Kemp-VanSwol

06/15/2008

Helpful

(35)

CARLIRENE

01/29/2003

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 health kick lately I added 1 cup more whole wheat flour instead of the white flour. Now they can eat it AND say it is healthy!:) Read More

Helpful

(15)

Paul Sterling

01/22/2008

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 and so do I. THanks for sharing it! Read More

Helpful

(11)

Jools

01/08/2009

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 of past experiences with wheat flour we feared this bread would be dense but it was far from it with a hint of sweetness. Like another reviewer we found the bread needed to rise longer than specified (ours took over an 1 hour on the first rise and an 1 1/2 hour on the second rise). But don't let this stop you from using this recipe this will be our go-to wheat bread from now on. Thanks for the recipe. Read More

Helpful

(10)

MACKALLEN

07/25/2004

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. Read More

Helpful

(9)

CINDILOU22

01/06/2003

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

Helpful

(8)

02/02/2006

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! Read More

Helpful

(8)

MAGGIE MCGUIRE

07/23/2003

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. Read More

Helpful

(8)

Hugh Silcox

08/20/2007

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! Read More

Helpful

(6)

More Reviews

Back to Cracked Wheat Bread II

All Reviews for Cracked Wheat Bread II

- of Reviews

Cracked Wheat Bread II

Servings Per Recipe: 20
Calories: 151

% Daily Value *

protein: 9 %

carbohydrates: 10 %

dietary fiber: 7 %

sugars:

fat: 3 %

saturated fat: 5 %

cholesterol: 1 %

vitamin a iu: 1 %

niacin equivalents: 24 %

vitamin b6: 4 %

folate: 15 %

calcium: 3 %

iron: 9 %

magnesium: 9 %

potassium: 3 %

sodium: 15 %

thiamin: 24 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Cracked Wheat Bread II

1 of 31

All Reviews

Carolyn Kemp-VanSwol

06/15/2008

Helpful

(35)

CARLIRENE

01/29/2003

Helpful

(15)

Paul Sterling

01/22/2008

Helpful

(11)

Jools

01/08/2009

Helpful

(10)

MACKALLEN

07/25/2004

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.

Helpful

(9)

CINDILOU22

01/06/2003

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

Helpful

(8)

02/02/2006

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!

Helpful

(8)

MAGGIE MCGUIRE

07/23/2003

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.

Helpful

(8)

Hugh Silcox

08/20/2007

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!

Helpful

(6)