This cracked wheat bread has long been one of my favorite homemade yeast bread recipes. It’s one of the first yeast breads I ever made. The recipe is adapted from one in a James Beard cookbook, “Beard on Bread.”
The hearty, rustic bread features a lovely texture and a slightly nutty flavor. Some whole wheat flour makes it flavorful and wholesome, perfect for toasting, sandwiches, or simply enjoying slathered with butter or peanut butter.
Whether you’re an experienced bread baker or a beginner, this cracked wheat bread recipe is a great way to enjoy the aroma and flavor of homemade bread!
Ingredients
- Cracked Wheat: Cracked wheat, also known as bulgur wheat, is a whole wheat grain that has been parboiled, dried, and then cracked into small pieces.
- Yeast: Active dry yeast is used in this recipe.
- Fat: Unsalted butter is used in this loaf, but a vegetable oil or shortening may be substituted.
- Sweetener: Use honey or brown sugar are excellent choices, but you could also use more molasses or part maple syrup. The sugar plays a part in the rising process, as it feeds the yeast and helps create the light, airy texture. It also contributes to crust color and flavor.
- Salt: Everyday table salt is fine, but you could also use fine sea salt.
- Flour: Some whole wheat flour adds to the rustic texture and flavor, while more all-purpose keeps the loaf light and airy.
- Liquid: Whole milk or 2% is fine. Milk adds flavor, aids in browning, enhances the shelf life, and makes a tender crust. However, a milk substitute or water may be used for a vegan loaf.
Recipe Tips
- Yeast Activation: If you aren’t sure if your yeast is active, you can check it by proofing it in warm water (105 F to 110 F) with a pinch of sugar. It should become foamy within 5 to 10 minutes. If not, it should be replaced.
- Kneading: Whether by hand or in a stand mixer with a dough hook, kneading is the key to the gluten structure. Proper kneading is essential for a good rise and chewy texture. 10 minutes is usually sufficient. The dough should be smooth, elastic, and slightly tacky to the touch.
- Rising and Shaping: Choose a warm, draft-free place and let the dough rise until doubled. This can take from 1 to 2 hours depending on the temperature and the particular bread. After punching the dough down, shape it into firm, even loaves.
- Baking: The oven must be fully preheated to give the loaf a good start. A hot oven helps set the crust quickly, trapping steam inside the loaf for a better rise.
Cracked Wheat Bread
- Prep Time: 25 minutes
- Proofing Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 25 minutes
- Yield: 24 servings 1x
- Category: Bread
- Method: Bake
Ingredients
Scale
- 1/2 cup bulgur (cracked wheat)
- 1 1/2 cups boiling water
- 1 package active dry yeast
- 1/3 cup warm water (100 to 110 F)
- 1/4 cup butter (softened)
- 4 teaspoons salt
- 2 tablespoons molasses
- 2 tablespoons honey or brown sugar
- 1 cup milk
- 1 cup whole wheat flour
- 4 cups all-purpose flour
Instructions
- In a saucepan, cook the cracked wheat in the boiling water for about 10 minutes, stirring occasionally to prevent sticking until all the water is absorbed.
- Dissolve the yeast in the 1/3 cup lukewarm water in a large mixing bowl and let it stand for 5 minutes.
- Stir the butter, salt, molasses, honey, and milk into the cooked cracked wheat.
- 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 all-purpose and whole wheat flour, 1 cup at a time.
- When the dough is stiff enough to work, turn it out onto a floured board and knead for 10 to 12 minutes, working in a little of the remaining flour as necessary. Alternatively, you may use a stand mixer with a dough hook attachment at this point.
- When the dough is smooth and elastic, shape it into a ball and put it in a buttered bowl, turning to coat it 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.
- Punch down and shape into two loaves.
- Place the dough in well-buttered 9-by-5-by-3-inch loaf pans, cover, and let rise again until doubled in bulk or until it reaches the tops of the pans.
- 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.
Notes
Adapted from Beard on Bread by James Beard.
