Cracked Wheat Bread

Cracked Wheat Bread
  • 1 1/4 cups warm water
  • 1/2 cup cracked wheat
  • 1 (.25 ounce) package active dry yeast
  • 1/3 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


  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.

04/07/2017
Cracked Wheat Bread, recipe PT15M PT1H 5 455 calories

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