Cracked Wheat Bread
Cracked Wheat Bread is a hearty, flavorful loaf made with softened whole grains for a tender crumb and nutty taste. This was my favorite childhood bread, made by Norma Jean herself – and we still love it toasted with plenty of extra butter!
** This is a recipe update to include soaking the cracked wheat.
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.
Reasons to LOVE this Bread
- Hearty texture with a soft crumb—the soaked cracked wheat adds chew and nutty flavor without making the loaf dense.
- Wholesome and nutritious, packed with whole grains and natural fiber.
- Great flavor development, thanks to a slow soak and well-balanced dough.
- Versatile and reliable, perfect for sandwiches, toast, or serving alongside soups and stews.
- Easy to handle, even for beginner bakers, with straightforward steps and predictable results.
** 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 – Use old fashioned or quick oats.
- 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.
How to make Cracked Wheat Bread:
NOTE: Some readers have mentioned that the texture of the cracked wheat is too much. So I’ve recently tested and adapted the recipe to include soaking the wheat.
Step 1
Soak the cracked wheat. Pour the cracked wheat into a bowl and top it with boiling hot water. Let soak for 30 minutes and then drain using a colander.
Step 2
Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (heated to between 100-110 degrees F). 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 the salt, oatmeal, and soaked cracked wheat. Start mixer and run for a minute or so.
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 warm 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 35-40 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.
Storing and Freezing:
- Storing Tip: This bread is best fresh the first day! It can be stored in airtight bags on counter for 3-4 days.
- Freezing Tip: This bread freezes beautifully – stored in freezer bags for up to three months.
Recipe FAQs:
Soaking softens the grains so they don’t draw moisture from the dough, which helps the bread rise higher and bake more evenly. However, I’ve baked this recipe like my mom did back in the day – where she never soaked the wheat. It was still tasty!
Pour boiling water over it and let it sit for 20–30 minutes, or until softened and most of the water is absorbed.
I use all-purpose flour but bread flour could be used as well. I don’t recommend whole wheat because it makes the bread drier.
Make sure the cracked wheat is fully softened, measure flour lightly, and allow enough rising time. A slightly sticky dough produces a more tender loaf. Also, make sure your yeast is still fresh (not expired).
Typically 1–1½ hours for the first rise, and 30–45 minutes after shaping, depending on room temperature. The time of year makes a huge difference. The bread will rise quicker in warm, humid weather.
The loaf is fully baked at 190–200°F in the center.
Other Delicious Bread Recipes:
Since bread is my jam, so to speak, I’ve got lots of other delicious recipes to share with you. 😀
Tips for making the BEST homemade bread:
- Let the yeast, sugar, and warm water mixture (warm water to between 100-110 degrees F) 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.
- 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.)
- 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.
- Always brush butter on the top of the bread after removing from the oven. This will give it that pretty golden color.
- 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)
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, especially when it comes to bread making!
I normally purchase this –> Rani Cracked Wheat.
xoxo ~Sue
Cracked Wheat Bread Recipe
Ingredients
- 1 Tablespoon yeast (9 grams)
- 2 teaspoons granulated sugar (4 grams)
- 1 ¾ cups warm water (413 grams)
- 1/4 cup honey (85 grams)
- 1/4 cup canola oil (55 grams) – or butter
- 1 Tablespoon kosher salt (15 grams)
- 1/2 cup old fashioned oatmeal (45 grams) – or quick oats
- 1 ½ cups cracked wheat (180 grams)
- 5 ½ cups all-purpose flour (660 grams) – add slowly and adjust flour as needed
- few pats of butter – to brush on top after baking
Instructions
- NOTE: I've recently changed this recipe to include soaking the grains. If you DON'T soak the cracked wheat (my original version), simply use 2.5 cups of water for this recipe.
- Soak the cracked wheat. Pour the cracked wheat into a bowl and top it with boiling hot water. Let soak for 30 minutes and then drain using a colander.1 ½ cups cracked wheat (180 grams)
- Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (heated to between 100-110 degrees F). 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.1 Tablespoon yeast (9 grams), 2 teaspoons granulated sugar (4 grams), 1 ¾ cups warm water (413 grams)
- Add other liquid ingredients. Add honey and oil. Stir again to mix well.1/4 cup honey (85 grams), 1/4 cup canola oil (55 grams)
- Place dough hook on mixer, and add the salt, oatmeal, and soaked cracked wheat. Start mixer and run for a minute or so.1/2 cup old fashioned oatmeal (45 grams), 1 Tablespoon kosher salt (15 grams)
- 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.5 ½ cups all-purpose flour (660 grams)
- 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 warm 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.
- 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.
- Let rise again. Cover pans with a clean dish towel, and let it rise again, until almost doubled in size.
- Bake. Bake bread in a preheated 350 degree oven, until done, approximately 35-40 minutes for bread and less time for smaller loaves or buns. The bottoms should be slightly browned, and the tops a nice golden brown. You can check doneness by using a digital thermometer. Insert into the center of the bread. It should measure between 190-200 degrees F. Remove bread to a cooling rack.
- Make it shiny. Using a pastry brush, brush softened butter on top of the loafs/buns to get a nice shine.few pats of butter
Quick question: do you measure the cracked wheat before or after the soaking?
measure before!
I don’t think you have made this bread presoaking the cracked wheat. I poured boiling water over the cracked wheat, let it sit an hour and drained the remaining water as instructed in the recipe. I weighted the flour and the water. This process resulted in way to much liquid in the dough. I had to add much more flour than called for in the recipe together the dough slightly sticky as stated in the recipe.
I think the correct process is to boil the amount of water called for in the recipe and pour this over the cracked wheat, let it sit for an hour, and add this to the dough when called for in the recipe.
I always recommend adding enough flour so that the dough is just slightly sticky (but not too much).
Delicious and easy! I used fine cracked wheat, which incorporated nicely without being too crunchy. I did use only 1 cup, and upped the oats to 1 cup. We like our bread a little sweeter, and my honey was running low, so I subbed in 1/3 cup of brown sugar. Will be making this again!
Sounds like excellent substitutions, Joan!
This was delicious! Moist and flavorful. I think next time I’ll soften the cracked wheat in boiling water before adding it to the recipe because I found the cracked wheat pieces a little too hard and crunchy. But this was a fantastic recipe!
I found the link to the Rani cracked wheat. The Amazon page has both “coarse” and “fine”. Which should I use? Thanks!
I normally use coarse cracked wheat.
Question, can I substitute the oats for seeds instead?
Hi Damaris. What kind of seeds are you talking bout here?
Confused about the cracked wheat.Do you use course,medium or fine cracked wheat.Most cracked wheat is called Bulgur wheat where I live.
The cracked wheat I use is linked in the recipe.
Hi! I haven’t made this bread yet, but sounds wonderful. Would the recipe work with bread flour instead of AP flour?
Yes, you could use bread flour instead of all-purpose. Please let me know how it turns out for you!
I made this recipe, and it turned out fantastic! Thank you so much for sharing it with us. Next time, I think I might make it into dinner rolls.
I love hearing this, Shawn!
Love this bread! My grandsons devoured an entire loaf in one sitting!
5 ⭐️
I love to hear this, Eileen!
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.
I’m so happy to hear this, Michele!
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
Sounds great Margaret!
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.
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!
Thanks so much JoBob!
I love this recipe. I make it every few weeks.
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!
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.
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!
Thanks Pam!
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.
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!
Oh, I love hearing this, Cassie! Grandma Norma would be proud! 🙂
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.
I just fixed that, Sheila! Thanks!
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.
You may have used too much flour. Make sure the dough is a bit sticky.
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.
Thrilled to hear this Michele!
I love this recipe. I use 2 cups of whole wheat. Makes the best toast with butter and honey.
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!
2 cups of whole wheat plus 6 cups of all purpose flour. Isn’t bread making great! Have fun with all the recipes!
For sure!
Yes.
Have you ever tried this recipe when making krautburgers? I thought about trying it for something different and a little crunch!
I have not done that, Cheryl. Let me know if you try it!
Can you use Quaker instant oatmeal or does it have to be quick Quaker Oats.
I haven’t tested it with instant oatmeal so I can’t say for sure.
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?
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!
The video shows you use whole wheat flour. However the recipe does not call for whole wheat flour.??
A delicious recipe for Cracked Wheat Bread
Thanks David!
Do you soak your cracked wheat ?
I do not soak mine but you could do that if you wish.
Can I substitute bulgar wheat stead of cracked wheat?
I have not tried that Jeanette, so I’m not sure if that will work.
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.
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!
I’m sorry, but I’ve never used a bread machine, Janny. I hope you find the answers to your questions!
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!?
Use the recipe card to see the full directions.
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
I LOVE hearing this Karen! Thanks so much and keep making my momma’s delicious bread! 🙂
Hi, I was wondering if you tried making the Cracked wheat bread in your bread machine yet.
Thanks
Sheila.
I don’t have a bread machine. But I love using my Bosch or KitchenAid Mixers for this recipe.
Hello, do I have to activate dry instant yeast?
Yes you do. Use a pinch of sugar and warm water to activate it.
Hello,
Where can I find cracked wheat. Not the cereal stuff.
Thanks much
Kat M.
I have found it at Sprouts, Whole Foods, and on Amazon. Good luck!
Winco in the bulk section. They can special order a 50 lb bag ask the bulk food or customer service employees
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?
The added nuts may weight down the bread a bit, but I think it sounds like a good idea to try.
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 🙂
Sounds like an excellent idea, Pamela! 🙂
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?
Just about 3-4 minutes. Good luck and let me know how the bread turns out for you!
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.
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.
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!
You’re very welcome, Beth! Thanks for your feedback. 🙂
This is such a delicious recipe! Thanks so much for sharing, it comes out perfectly every time!
Thank you Karla! It’s one of my favorite bread recipes. 🙂
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!!
Good luck and please stop back and let me know how the bread turned out for you, Beth!
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?
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!
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
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!
Hi there. How would I use Cracked Wheat Flour in this recipe? I just bought 25lbs of it.
Hi Jean. I’m not totally sure, but you could definitely use it in place of the cracked wheat. Good luck!
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!
You’re very welcome, Pam!
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.
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!
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!
Thanks Dave! It’s probably very similar to your mom’s recipe! 🙂
Excellent bread. Came out perfect
That’s wonderful, Joanne. Thanks for your feedback!
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.
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!
Everything went as you said except baking. The bread fell and Was super dense. What went wrong ?
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?
HEY SUE WHAT A COINCIDENCE WE USE THE SAME RECIEPE FOR MAKING THIS CRACKED WHEAT BREAD THIS IS THE ONLY BREAD EATEN IN MY HOUSE
THE ONLY THING I DO DIFFERENT IS GRIND MY CRACKED WHEAT IN A COFFEE GRINDER BECAUSE WHEN MY KIDS WERE VERY YOUNG THEY WANTED PLAIN BREAD BUT NOW THEY ARE OLDER SO THEY LOVE THE CRACKED WHEAT
THANKS
That’s a great idea to grind the cracked wheat! Thanks for your feedback, CJ. 🙂
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.
I’m sure you can do it, Victoria! Good luck, and please let me know how it turns out! 🙂
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.
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. 🙂
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.
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! ?
NOTHING like a slice of warm bread from the oven or the toaster with butter and homemade jam. This is the best bread EVER!!!
I agree. Best EVER! 🙂
do i have to use the canola oil? what affect, if any, would it have on bread without it?
thanks.
You need to use a fat of some kind, or the bread will be dry. I’ve only tried it with canola oil.
Your bread recipes are awesome! I love bread and I only choose your recipes! ❤️
What size Bread pans are you using for the 4 loaves? They look like smaller loaves than an average bread pan? Looks delicious !
I use the standard throw-away loaf pans. You can buy them at most grocery stores. And I always re-use them! 🙂
Best bread EVER! I ate the whole loaf by myself! 🙂
Thanks Cathy!! There will be more:)
Where do you buy cracked wheat? My aunt used to make cracked wheat bread, so good!
Hi Karen! The cracked wheat that I buy is linked on my post! Enjoy! ?
Bibs red mill cracked wheat cereal is out of stock. What cracked and. Where can I buy the correct cracked wheat instead?
I would try Whole Foods or Sprouts for cracked wheat!