Cracked Wheat Bread Recipe

Closeup on two loaves of cracked wheat bread on a black wire rack.

4.78 from 36 votes

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!

Course Breakfast, Side Dish

Cuisine American

Keyword cracked wheat bread, homemade bread

Prep Time 30

Cook Time 35

Time to rise 2

Total Time 3 5

Servings slices (or 2 large loaves)

Calories 208kcal

Author Sue Ringsdorf

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

Video

Notes

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

Nutrition