Cracked Wheat Bread

Updated June 5, 2017

cracked wheat bread
Diana Rattray

This bread has long been one of my favorite homemade yeast bread recipes. It is one of the first yeast breads I made.


  1. In a saucepan, cook the cracked wheat in the boiling water about 10 minutes, stirring occasionally to prevent sticking until all the water is absorbed.
  2. Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing bowl and let it stand for about 5 minutes.
  3. Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat.
  4. Cool the cracked wheat mixture to lukewarm, then add to the yeast mixture. With a large spoon or with one hand, start stirring in the flours, 1 cup at a time.
  5. When the dough is stiff enough to work, turn out on a floured board and knead a good 10 to 12 minutes, working in a little of the remaining flour as necessary. Alternatively, you may use a stand mixer with dough hook attachment at this point.
  6. When the dough is smooth and elastic, shape into a ball and put in a buttered bowl, turning to coat with butter. Cover with plastic wrap, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours.
  7. Punch down and shape into two loaves.
  8. Put in well-buttered 9-by-5-by-3-inch loaf pans, cover, and let rise again until doubled in bulk, or until the dough reaches the tops of the pans.
  9. Bake in a preheated 375 F oven for 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.
Adapted from Beard on Bread by James Beard.

Makes 2 loaves, about 24 slices

Calories per slice: 138


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