Cracked Wheat Bread

So good my family gathers around waiting for it come out of the oven. First loaf cooling is not an option. I substitute one cup of regular flour for one cup of bread flour. Helps in the high altitude where we live.

This is delicious whole wheat bread. Not dry or heavy. I used 1/4 cup honey because I was out of molasses. Everyone enjoyed my bread.

I followed the recipe & the bread turned out very good . Will make again.

Very easy bread to make. I couldn’t follow the recipe *exactly* because I was out of wheat flour! So it was all white flour plus the cracked wheat. But it turned out very nicely: dense without being too dense, good flavor. Mine made two 9×5 loaves, just as recipe indicated.

Oh yeah! This is the whole wheatbread recipe I’ve been looking for. Soooo good! I cut 1/4 cup of the white flour and added that much wheat bran. I didn’t have single seeds so I used chopped walnuts and I added 1 egg.

If I could give this bread 10 stars I would. I’ve been baking whole wheat and cracked wheat breads for 45 years. I’ve had some successes, but I’ve had failures too, and they all involved a heavy loaf, too dense to enjoy. But this recipe came out super high, light, nutty, moist, and a little chewy. My whole family loved it. I followed the recipe amounts exactly, but: 1) You really don’t need to simmer the cracked wheat berries. Just add them to the water, bring it to boiling, turn off the heat and cover the pot. In 10-15 minutes the berries will be soft and will have absorbed all the water. 2) Add 1 teaspoon of lecithin to the dough. I did this at the stage where the milk and butter, etc. was added to the bowl. Lecithin is a naturally occurring ingredient derived from egg yolks and natural oils. It causes gluten work better, yielding a higher, lighter loaf with a little chew. It’s tasteless in the final loaf. Virtually all professional bakers add lecithin to their doughs. I buy it in liquid form on Amazon. 3) The photo here of the two loaves: I made the recipe plus 50% more of everything because I have large loaf pans. Next time I’ll double the recipe and spread it across three loaf pans. A loaf of fresh, warm homemade bread makes a nice gift. No one will ever turn you down.

I followed the recipe exactly and it turned out wonderfully. It has a nutty crunch and is just about as soft as white bread. I’m a novice when it comes to yeast breads but this was worthwhile.

I love this bread. It is really yummy and it makes great toast

I was looking for a recipe that used dried spent grains or spent grain flour and couldn’t find one so tried this recipe and it worked great. I used the dried whole spent grain instead of the cracked wheat and used 1/4 cup spent grain flour and reduced the whole wheat flour by 1/4 cup. Wonderful nutty flavour. Love it! If you have warm grains from brewing you could skip boiling the dried grains and just add the wet grains to the bowl, but make sure they cool off first.

I started making it several months ago. Now my family wants only this bread. Gave some to a friend now I am a hero.

This is a great recipe, I used sprouted wheat and truvia instead of molasses and honey. Came out delicious. I will be making this again and again.

SO good! This is a light, simple recipe. I, too, was afraid that this was going to be a dense bread, but I’m pleasantly surprised. I did have to let the bread rise for quite a while the second time, probably close to another hour instead of a half hour, and the loaves still turned out a little on the small side. I will just have to let them rise longer next time to achieve the desired height. I have no complaints about the taste of the bread, though. This recipe makes great toast in the morning.

Wonderful flavor. Paired with a homemade jam, it’s just perfect. Easy to follow instructions. Even easier with the Kitchenaid stand mixer… No kneading needed. 😀

This is an awesome recipe, however I substituted cracked rye for cracked wheat and used less honey to reduce the sweetness

The molasses really deepens the flavor. Toasted and smeared with honey = NIRVANA!

Very good bread recipe. I did the whole wheat/unbleached flour 1/2 and 1/2. Love the texture!

I have replaced my other cracked wheat bread with this recipe. I have been making homemade bread for 50 years and this is the most wonderful bread I have ever tasted. Thank you for this great recipe.

This bread was very good!! I did change the serving size to “30” so it would make enough dough for 2- 9×5 inch loaves. The original recipe only made two small loaves for me and I like a little larger loaf. I used demerara sugar in place of the honey and molasses, used 1 tablespoon SAF instant yeast and added 2 tablespoons of vital wheat gluten. I cooked the wheat, let it cool; then added 1 tsp. demerara sugar, the wheat flour and yeast and let it sit for 10 minutes until bubbly. I then stired in all the other ingredients to the yeast-wheat mixture and put the dough into my bread machine for 15 to 20 minutes( just to stir and knead the dough) then I let it rise until it doubled in an oiled bowl. Shaped into 2 loaves and let it rise again in the bread pans. Baked at 350 degrees for 40 minutes… Awesome!!! My whole family loves this bread.. Note: If you use all-purpose flour add some vital wheat gluten or use Bread flour so your bread will rise better and have a better texture.

Very nice. I think I overbaked it, but that’s my fault–the crust was very hard, but the inside was still very soft and hearty. I used wheat bran since I don’t have cracked wheat, and didn’t boil it bc I didn’t think it was necessary with the wheat bran. After everything, it turned out a very lovely bread. Hearty ww flavor yet soft enough for sandwich breads. I did add about a tablespoon or so of wheat gluten. thanks for the recipe!

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.

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.