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Cracked Wheat Bread

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Cracked Wheat Bread is a hearty, nutty bread loaded with cracked wheat, oatmeal, and honey. Perfect for toasting with a small pat of butter and jam! 

For some other delicious bread recipes, try my Multi-Grain Seeded Bread or the best Chewy French Bread ever!

Side view of two loaves of bread.

** This is a recipe update. I’ve updated the pictures, but the text is (mostly) the same.

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A Family Recipe

This recipe has special meaning to me. It is THE recipe I think of when I remember Mom in her kitchen. Cracked Wheat Bread is what I lived on in high school and was, often times, my dinner after activities. Mom always had a partial loaf in her bread drawer and a few more in her freezer. When the family gathered for Sunday breakfast, Mom’s cracked wheat bread was always on the menu.

If you asked any of my siblings, we’d all tell you EXACTLY how to eat this special bread. We’d say, “Toast a thick slice of bread (as thick as the toaster allows) and top with a pat of butter and plenty of jam”. We were lucky because Mom made homemade jam too. My favorite was her strawberry rhubarb. SO good. And even better on her homemade bread.

There was nothing better than to walk in Mom’s kitchen on one of her baking days. The smells. The sound of her Bosch mixer. The visions of bread rising and stacks of pans.

Ahhhhh. I love these memories.

A cooling rack of two loaves of cracked wheat bread.

Bosch Universal Mixer (linked below)

When Mike and I lived in Chicago, I started learning how to make bread using my Kitchen Aid mixer. With Mom’s help and frequent phone conversations, I eventually figured it out. Now I use my Bosch Universal Mixer to make bread. It’s a BOSS in the kitchen, and I use it to make bread, cookies, cakes, and smoothies – using the blender attachment.

Love it. So much.

** You could also make this recipe by hand instead of using a mixer. Use a large mixing bowl and a baking mat (along with some elbow grease) in this case.

Ingredients Needed for Cracked Wheat Bread:

There is a good chance that you have some of these baking staples. If you are at all afraid of using yeast, DON’T BE! You can do it. Just follow my steps and don’t be afraid to experiment a little.

  • Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
  • Sugar – Just a little bit of sugar is needed to help activate the yeast.
  • Water – You will need warm water to activate the yeast.
  • Honey – This gives this bread an amazing semi-sweet flavor, to balance the hearty oats and cracked wheat.
  • Canola Oil – The perfect fat for this bread.
  • Salt – I like kosher salt, but you can use regular salt (but use less) as well.
  • Oatmeal – I like using quick oats for this recipe.
  • Cracked Wheat – This is the key ingredient, and gives the bread a nutty flavor. So good! (You can find it on Amazon or at Whole Foods.)
  • Flour – For best results, use all-purpose flour.
The ingredients in separate bowls on a white background.

How to make Cracked Wheat Bread:

Step 1
Activate the yeast. Using a large standing mixer, combine the yeast, sugar, salt, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.

Step 2
Add other liquid ingredients. Add honey and oil. Stir again to mix well.

Step 3
Place dough hook on mixer, and add everything but the all-purpose flour. Add the salt, oats and cracked wheat. Using dough hook, turn on mixer, and mix well.

Step 4
Add all-purpose flour to desired consistency. Start by adding about four cups of flour to the mixer. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.

Step 5
Let the dough rise. Grease a large bowl with canola or olive oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dish towel. Place the bowl in a quiet corner of your kitchen and let rise until approximately doubled in size. The rise may be different each time, and will vary depending on where you live.

Step 6
Form loaves of bread. Once the bread rises, it’s time to form the dough into desired shapes. Prepare bread pans with baking spray. Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for bread, or into smaller shapes for buns or smaller loaves.

Step 7
Let rise again. Cover pans with a clean dish towel, and let it rise again, until almost doubled in size.

Step 8
Bake. Bake bread in a preheated 350 degree oven, until done, approximately 40-45 minutes for bread and less time for smaller loaves or buns. The bottoms should be slightly browned, and the tops a nice golden brown. Remove bread to a cooling rack.

Step 9
Make it shiny. Using a pastry brush, brush softened butter on top of the loafs/buns to get a nice shine.

Overhead shot of two loaves of cracked wheat bread.

Storing Tip: This bread is best fresh the first day! It can be stored in airtight bags on counter for 2-3 days.

Freezing Tip: You can freeze this bread in freezer bags for up to three months.

Side view of some sliced cracked wheat bread, on a cutting board.

Tips for making the BEST homemade bread:

  1. Let the yeast, sugar, and warm water mixture sit for at least 15 minutes. This will allow time for the yeast to start working. You can see the little bubbles in the photo above. That means the yeast is activated.
  2. Using a digital scale to measure the water and flour will give you a more accurate measurement for this recipe. (See grams in the recipe card.)
  3. Add flour gradually to get just the right amount. You know it’s ready when the dough pulls away from the sides of the mixer and the dough is not overly sticky.
  4. Always brush butter on the top of the bread after removing from the oven. This will give it that pretty golden color.
  5. Don’t slice the bread until at least 30 minutes after baking. If sliced too soon, the bread will be too doughy.

PRO-TIP: We love this bread toasted with butter and jelly (and sometimes peanut butter)! Oh, and it makes the best avocado toast as well!

Kitchen Tools used for this recipe: (Affiliate Links)

I normally purchase this –> Rani Cracked Wheat.

xoxo ~Sue

Side view of two loaves of cracked wheat bread on a cooling rack.

Cracked Wheat Bread

Cracked Wheat Bread is a hearty, nutty bread loaded with cracked wheat, oatmeal, and honey. Perfect for toasting with a small pat of butter and jam!
4.88 from 31 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Time to rise: 2 hours
Total Time: 3 hours 10 minutes
Servings: 20 slices (or 2 large loaves)
Calories: 183kcal
Author: Sue Ringsdorf


  • 1 Tablespoon yeast
  • 1 teaspoon granulated sugar
  • 2 ½ cups warm water – 590 grams
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 Tablespoon kosher salt
  • 1/2 cup Quick Quaker Oats
  • 1 ½ cups cracked wheat
  • 6 cups all-purpose flour – 720 grams (or a little more)
  • few pats of butter – to brush on top after baking


  • ** NOTE: If measuring water and flour in grams, the amounts will be more accurate. If not, be careful when adding the flour so you don't add too much.
  • Prepare the yeast mixture. Combine the yeast, sugar, and warm water (between 100-110 degrees F) in a large mixer. Mix and let sit for about 15 minutes to get the yeast activated
  • Add the honey and oil and stir again with a spatula. Attach dough hook to mixer and add salt, quick oats, and cracked wheat. Mix together.
  • Then add approximately four cups of all-purpose flour (don't add all at once though) and let mixer run. Then add remaining flour to desired consistency. You want the bread dough to be slightly sticky but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
  • Grease a large bowl with canola oil. Add dough to the bowl, making sure you smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size, approximately 40 – 60 minutes.
  • Form dough into two oblong shapes and place into greased bread pans. Cover with a towel and let rise again until doubled in size, 45-60 minutes.
  • Bake loaves on 350 degrees for about 40 – 45 minutes, or until bottom is browned nicely. Remove from pans to wire racks and brush tops with butter.
  • Cool completely before storing in storage/freezer bags. This bread freezes well.


Storing Tip: This bread is best fresh the first day! It can be stored in airtight bags on counter for 2-3 days.
Freezing Tip: You can freeze this bread in freezer bags for up to three months.


Calories: 183kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 234mg | Potassium: 70mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Michele Siefkas says:

    This is my go to yeast bread recipe. My grown children and grandchildren love it too. I love the crunch of the cracked wheat which I have had trouble finding in stores but found a great one on Amazon. I just took two beautiful loaves out of the oven.

    1. Suebee Homemaker says:

      I’m so happy to hear this, Michele!

  2. Margaret Westall says:

    I made rolls using 1/2 of your recipe. They were great. I use my zojirushi bread machine to do everything but bake the bread. I don’t like how crust turns out. Next time I will make loaf

  3. danfefoods says:

    The best grains are used to make Danfe’s 100% pure and natural Cracked Wheat, which is harvested with the highest standards of quality. It contains a lot of iron, fibre, vitamins, and minerals.

  4. This cracked wheat bread is awesome, especially toasted. Very light and just absolutely delicious.
    I bought the Rani coarse cracked wheat that was linked from the blog. I did weigh the water and flour as recommended. I make a lot of bread and this dough seemed way too sticky. However, I beat my urge to add a ton more flour because I had weighed the ingredients. I went with what I had weighed out and the bread came out perfectly.
    Thank you so much for sharing this wonderful and detailed recipe!

  5. Michele Siefkas says:

    I love this recipe. I make it every few weeks.

  6. Hi, can this recipe be made without honey? I don’t typically like sweetness in bread. I have been looking and looking for a cracked wheat recipe like my mom used to make, and I am hoping this will be it!

    1. Suebee Homemaker says:

      You can omit the honey but you’ll need a bit of sugar to help activate the yeast. I think the honey is a nice addition btw.

  7. Pam Stachowski says:

    This is my go to wheat bread recipe. I have given loaves away and get calls for the recipe and told the loaf was gone in a day. I’m still using the original recipe though. Why mess with perfection!

    1. Suebee Homemaker says:

      Thanks Pam!

  8. danfefoods says:

    Danfe’s 100% pure and natural Cracked Wheat is made from the finest grains and harvested with the best quality control. It is high in fiber, iron, vitamins and minerals.

  9. After craving this for a few weeks, I bit the bullet and carved out time to bake it. Surprisingly easier than I imagined, super delicious, beautiful, and made me feel so accomplished!

    Luckily, I also doubled the batch so will stow away in the freezer. So good!

    1. Suebee Homemaker says:

      Oh, I love hearing this, Cassie! Grandma Norma would be proud! 🙂

  10. Sheila Blundell says:

    I noticed in the list of ingredients you mention the water for mixing with the yeast and then more to be added later but when I was following the recipe I didn’t see any mention of adding water during the making of the bread after the addition with the yeast and sugar at the beginning.

    1. Suebee Homemaker says:

      I just fixed that, Sheila! Thanks!

  11. Sheila Blundell says:

    Hi Sue, I made the cracked wheat bread today to the recipe but it seems it should be a bit looser, it’s a bit cakey to me, were do you think I may have gone wrong.

    1. Suebee Homemaker says:

      You may have used too much flour. Make sure the dough is a bit sticky.

  12. Michele Siefkas says:

    This is my favorite bread recipe. My kids and grandkids love it too. I use part whole wheat flour. I have found cracked wheat on Amazon when I can’t find in the store.

  13. Michele Siefkas says:

    I love this recipe. I use 2 cups of whole wheat. Makes the best toast with butter and honey.

    1. I like your comment. I am a very new bread making enthusiast. Do you mean 4 cups of all purpose flour out of the 6 the recipe asks for and 2 cups of whole wheat? Is that what you mean? Thank you in advance for your kind answer!

      1. Pam Stachowski says:

        2 cups of whole wheat plus 6 cups of all purpose flour. Isn’t bread making great! Have fun with all the recipes!

  14. Cheryl Jelinek says:

    Have you ever tried this recipe when making krautburgers? I thought about trying it for something different and a little crunch!

    1. Suebee Homemaker says:

      I have not done that, Cheryl. Let me know if you try it!

    2. Sheila Blundell says:

      Can you use Quaker instant oatmeal or does it have to be quick Quaker Oats.

      1. Suebee Homemaker says:

        I haven’t tested it with instant oatmeal so I can’t say for sure.

  15. It looks like a great recipe and am looking forward to trying. Can you use whole wheat flour in this recipe along with the cracked wheat and all purpose flour?

    1. Suebee Homemaker says:

      Hi Nancy. The video shows some whole wheat flour but I adapted the recipe recently. You can of course try to replace some of the all-purpose flour for some whole wheat but it will be very dense. Please let me know how it turns out for you!

  16. The video shows you use whole wheat flour. However the recipe does not call for whole wheat flour.??

  17. A delicious recipe for Cracked Wheat Bread

    1. Suebee Homemaker says:

      Thanks David!

  18. Do you soak your cracked wheat ?

    1. Suebee Homemaker says:

      I do not soak mine but you could do that if you wish.

  19. Can I substitute bulgar wheat stead of cracked wheat?

    1. Suebee Homemaker says:

      I have not tried that Jeanette, so I’m not sure if that will work.

  20. Allan Koenig says:

    Kind of new to break making but this worked pretty well. I was as precise as possible with my measurements and weighed out the flour, but I needed to add about an extra 1/2 cup of flour; my dough was too tacky with just 6 cups of flour. I also had to bake the loaves a good 5 minutes extra (45+) before getting the inside to 200-205 degrees. This bread seems to be a bit more delicate than standard white bread, probably due to the cracked wheat. However, it is tasty and good. I might also add a bit more salt for my preference.

  21. Can this be made in a bread machine? I tried a cracked wheat recipe from a bread machine book, although I followed the recipe and weighed out the ingredients on a food scale, it looked to wet throughout the processes and completely sank in the middle. I tried the end of the bread and it had a wonderful flavor, I would really love to try it again. I need to use a bread machine though for medical reasons. Thanks!

    1. Suebee Homemaker says:

      I’m sorry, but I’ve never used a bread machine, Janny. I hope you find the answers to your questions!

      1. Pic looks like perfection! In the №2 area of instructions there is cold water to be added but there is no amount listed in the ingredients area for cold water!?

        1. Suebee Homemaker says:

          Use the recipe card to see the full directions.

    2. Karen Harrison says:

      I just took 7 beautiful mini loaves of your Cracked Wheat Bread recipe out of the oven a short time ago! Eating 2 slices with butter.
      It is absolutely wonderful!!! Nice and light, as bread should be, not heavy like the recipe I have used in the past , which used wheat flour,
      White flour, & cooked cracked wheat ( bulger).
      Heavy, dense bread was the result!
      Thank you for sharing your
      Mom’s recipe!
      I am 74 yrs. Old, a widow, and make my own bread, & loved cracked wheat bread, ( that is all my grandmother used to buy)
      But boy oh boy, your recipe beats all, I ha e ever made or purchased!!!
      This will be my recipe forbread, fromnow on! Thank you again for sharing your Mom’s recipe, will be using it, only for all my bread making!
      Karen Harrison, Cottonwood, AZ

      1. Suebee Homemaker says:

        I LOVE hearing this Karen! Thanks so much and keep making my momma’s delicious bread! 🙂

    3. Hi, I was wondering if you tried making the Cracked wheat bread in your bread machine yet.

      1. Suebee Homemaker says:

        I don’t have a bread machine. But I love using my Bosch or KitchenAid Mixers for this recipe.

  22. Hello, do I have to activate dry instant yeast?

    1. Suebee Homemaker says:

      Yes you do. Use a pinch of sugar and warm water to activate it.

  23. Kat Munro says:

    Where can I find cracked wheat. Not the cereal stuff.

    Thanks much
    Kat M.

    1. Suebee Homemaker says:

      I have found it at Sprouts, Whole Foods, and on Amazon. Good luck!

    2. Winco in the bulk section. They can special order a 50 lb bag ask the bulk food or customer service employees

  24. Would I be able to add sunflower seeds to the dough and raw pumpkin seeds to the top or would that be too much? I used to go to a bakery and buy sunflower millet bread and when looking for a recipe for it I came upon your cracked wheat bread recipe which looks so good.
    Also if I halved this recipe would I use two standard size bread pans to bake it in?

    1. Suebee Homemaker says:

      The added nuts may weight down the bread a bit, but I think it sounds like a good idea to try.

  25. Pamela M Imbesi says:

    I doubled this to make it in loaf pan, rolls and baguette and it was delicious! I love the chewy crunch of the cracked grains! Want to try it as a sourdough 🙂

    1. Suebee Homemaker says:

      Sounds like an excellent idea, Pamela! 🙂

  26. Karen I Benjamin says:

    I’m anxious to try your recipe! When you say, “Be sure to leave the mixer on for several minutes after you get the right consistency,” about how many minutes are you talking about in my Bosch Universal Mixer?

    1. Suebee Homemaker says:

      Just about 3-4 minutes. Good luck and let me know how the bread turns out for you!

  27. Looks delicious. I look forward to trying it with a different oil. Did your mom use canola oil? Canola oil causes me to be quite ill. Would you have another oil to recommend for use in this bread? Thanks.

    1. Suebee Homemaker says:

      Yes, my mother used canola oil. You could definitely try another type of oil, but I haven’t done so yet. I’d recommend trying another vegetable oil or olive oil.

  28. Beth Barrientes says:

    I made this bread again (2nd x) and it turned out so good! This recipe is such a keeper. I think I’ve finally gotten comfortable with yeast and man, this bread! So so good! I usually buy bakery cracked wheat but pretty sure I’ll be making my own now. Thanks for sharing this recipe!

    1. Suebee Homemaker says:

      You’re very welcome, Beth! Thanks for your feedback. 🙂

  29. This is such a delicious recipe! Thanks so much for sharing, it comes out perfectly every time!

    1. Suebee Homemaker says:

      Thank you Karla! It’s one of my favorite bread recipes. 🙂

  30. Beth Barrientes says:

    As to purchasing cracked wheat, I live in small town middle America (Ohio) where whole foods is a 2 hour drive. After looking several places, there is an Amish bulk food store that carries different flours etc. and I found cracked wheat there! So look for a bulk food store… you might find it there. They had spelt flour too. I’m new to bread baking, not having great luck yet but this recipe is next. Hoping it turns out well! My previous attempts taste great but the bread seems dense. The rise is the key I’m sure and maybe I’m in too big a hurry? Yeast was active. I’m learning!!

    1. Suebee Homemaker says:

      Good luck and please stop back and let me know how the bread turned out for you, Beth!

      1. Beth Barrientes says:

        I see you’ve updated the recipe and omitted the whole wheat flour? Original recipe made 3 loaves, 2 T. Yeast in 2 cups of water with 1 t. Sugar. Then added 1/2 c. oatmeal, 1 1/2 c. each cracked wheat and whole wheat flour plus 1 cup cold water along with 1/3 c. each of canola oil and honey, 1 T. kosher salt. Or am I crazy? Just wondered why you omitted the whole wheat flour?

        1. Suebee Homemaker says:

          Hi Beth. I updated the recipe after talking to my brother about our mom’s recipe. She didn’t use whole wheat and I think it dries the bread out some. Feel free to use some whole wheat though if you prefer!

  31. Garrett Sampson says:

    I’ve made Cracked Wheat from another recipe that says to soak the cracked wheat in water that’s been boiled, allowing it to cool to room temp before adding the other ingredients. Why do you not do that here as other articles I’ve read talk about allowing the cracked wheat time to absorb the water. You also don’ talk about how long you mix the dough. I’m very curious about this as it seems the longer you mix, the better it integrates the flours, etc. which I think leads to a better loaf. Last questions: (1) how do you get what appears to be a very good rise in these loaves? (2) After the second rising, I don’t get any oven pop and have a fairly dense bread (which I couldn’t judge from your pictures) and (3) my KA mixer won’t handle 6-7 cups flour; can I just halve the recipe for two loaves? Will hope to hear from you, thanks. Garrett

    1. Suebee Homemaker says:

      Hi Garrett. These are very good questions. Cracked Wheat Bread is one that my mom made over and over again, and this is her exact recipe. She never boiled the cracked wheat, and it was always delicious. While it may not be the reason you’re looking for, it’s mine. I’ve always done it the way my mom did and I’ve always gotten a beautiful rise. Try my recipe, and make sure you get the yeast activated before adding the remaining ingredients. You can definitely let the mixer run longer as well. And yes, just halve the recipe but make sure you get a good consistency when adding flour. I add a bit at a time so I get just the right amount – a bit sticky, but not too much. Good luck, and please let me know how it goes!

      1. Hi there. How would I use Cracked Wheat Flour in this recipe? I just bought 25lbs of it.

        1. Suebee Homemaker says:

          Hi Jean. I’m not totally sure, but you could definitely use it in place of the cracked wheat. Good luck!

  32. I just discovered your blog and videos. I have always wanted to make breads and pastas. Your videos and explanations are so very helpful. It really helps to see you doing it while you explain. Thanks again!

    1. Suebee Homemaker says:

      You’re very welcome, Pam!

  33. Just curious – your recipe say 6 to 7 cups of flour but in the instructions it says 7 to 8 cups of flour….which is it please? thx.

    1. Suebee Homemaker says:

      Hi Lisa. I’m sorry about that. It should be 6-7 cups of flour in both places, but you should always use enough flour to get a nice consistency. I just fixed it. Let me know how you like it!

  34. Sue-
    This bread reminds me of the bread my Mom taught me to make for my family when my kids were young 😉 Best ever, and it makes awesome french toast too! Keep up the good work!

    1. Suebee Homemaker says:

      Thanks Dave! It’s probably very similar to your mom’s recipe! 🙂

  35. Joanne Alleyne Yearwood says:

    Excellent bread. Came out perfect

    1. Suebee Homemaker says:

      That’s wonderful, Joanne. Thanks for your feedback!

  36. Kelly Cozad says:

    Proofing now I barely got six cups of flour in it before it reached a good consistency. I will comment again when done. Is that normal? I guess should it seem tacky I’ll knead in more flour after first rise.

    1. Suebee Homemaker says:

      If you think you reached a nice consistency, then I’m sure you are fine. You may have used a tad bit less liquid than the recipe states, and that could be the reason. Either way, if you feel like you added enough, then the bread should be great!

  37. Kathyrn Hines says:

    Everything went as you said except baking. The bread fell and Was super dense. What went wrong ?

    1. Suebee Homemaker says:

      Hi Kathyrn. I’m sorry that your bread fell. I’ve never had that happen, and I’ve made it numerous times. Was your yeast expired?


    1. Suebee Homemaker says:

      That’s a great idea to grind the cracked wheat! Thanks for your feedback, CJ. 🙂

  39. Victoria Graff says:

    I don’t have a mixer, so I will knead manually. I bake bread on a regular bases, so I hope it works with your recipe.

    1. Suebee Homemaker says:

      I’m sure you can do it, Victoria! Good luck, and please let me know how it turns out! 🙂

  40. I have never had luck baking bread but I have made this recipe of cracked wheat twice and it turned out beautifully. It’s delicious and easy. Turns out my water in the past was not hot enough and yeast didn’t do it’s thing.

    1. Suebee Homemaker says:

      Oh, I’m so happy that your Cracked Wheat Bread turned out, Cathy! I like to keep my yeast in the freezer, so that helps also. Thanks for your feedback. 🙂

  41. My other recipes for cracked wheat bread call for soaking in boiling water before adding to dough. Will the cracked wheat be easy to chew without doing that? I’m anxious to try this recipe.

    1. Suebee Homemaker says:

      Hi Connie. There is no need to soak the cracked Wheat in this recipe. It actually gives the bread a delicious texture. Try it and let me know what you think! ?

  42. NOTHING like a slice of warm bread from the oven or the toaster with butter and homemade jam. This is the best bread EVER!!!

    1. Suebee Homemaker says:

      I agree. Best EVER! 🙂

  43. james musselman says:

    do i have to use the canola oil? what affect, if any, would it have on bread without it?

    1. Suebee Homemaker says:

      You need to use a fat of some kind, or the bread will be dry. I’ve only tried it with canola oil.

  44. Your bread recipes are awesome! I love bread and I only choose your recipes! ❤️

  45. What size Bread pans are you using for the 4 loaves? They look like smaller loaves than an average bread pan? Looks delicious !

    1. Suebee Homemaker says:

      I use the standard throw-away loaf pans. You can buy them at most grocery stores. And I always re-use them! 🙂

  46. Cathy Hanson says:

    Best bread EVER! I ate the whole loaf by myself! 🙂

    1. Suebee Homemaker says:

      Thanks Cathy!! There will be more:)

      1. Karen Ragland says:

        Where do you buy cracked wheat? My aunt used to make cracked wheat bread, so good!

        1. Suebee Homemaker says:

          Hi Karen! The cracked wheat that I buy is linked on my post! Enjoy! ?

        2. Bibs red mill cracked wheat cereal is out of stock. What cracked and. Where can I buy the correct cracked wheat instead?

          1. Suebee Homemaker says:

            I would try Whole Foods or Sprouts for cracked wheat!

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