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Side view of two loaves of cracked wheat bread on a cooling rack.
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4.86 from 34 votes

Cracked Wheat Bread Recipe

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!
Course Breakfast, Side Dish
Cuisine American
Keyword cracked wheat bread, homemade bread
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

Ingredients

  • 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

Instructions

  • ** 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.
  • NOTE: Some readers have mentioned that the texture of the cracked wheat is too much. If you prefer a softer bread, do the following.**If you want to soak the cracked wheat before incorporating it into the dough, allow extra time to prep. In a heatproof bowl, pour the boiling water over the cracked wheat. Cover the bowl and let it sit for 30-60 minutes until the wheat absorbs the water and softens. If excess water remains, drain it before adding to the dough.
  • 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
    1 Tablespoon yeast, 1 teaspoon granulated sugar, 2 ½ cups warm water
  • 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.
    1/4 cup honey, 1/4 cup canola oil, 1 Tablespoon kosher salt, 1/2 cup Quick Quaker Oats, 1 ½ cups cracked wheat
  • 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.
    6 cups all-purpose flour
  • 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.
    few pats of butter
  • Cool completely before storing in storage/freezer bags. This bread freezes well.

Notes

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.

Nutrition

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