Cracked Wheat Bread
Make homemade cracked wheat bread with this easy recipe. Enjoy the nutty and slightly chewy texture of this homemade yeast bread.
This cracked wheat bread is hearty, wholesome, and incredibly satisfying. It’s one of the first yeast breads I ever made—adapted from James Beard’s Beard on Bread—and it’s still a favorite. The cracked wheat gives it a slightly chewy texture and nutty flavor that works beautifully for toast, sandwiches, or just warm with butter.
The dough comes together with a mix of whole wheat and all-purpose flours, yielding a rustic loaf that still feels light and airy. Whether you’re a seasoned bread baker or just getting into yeast breads, this recipe is approachable and rewarding, with a rich aroma and flavor that makes it well worth the effort.
What You’ll Like About This Bread
Hearty and rustic. The cracked wheat adds chew and a nutty flavor that sets it apart from standard sandwich bread.
Adaptable recipe. Works well with honey, brown sugar, or molasses—use what you have.
Beginner-friendly. Simple steps and forgiving dough make it a great intro to yeast bread baking.
Perfect for any use. Great for toast, sandwiches, or slathered with butter or peanut butter.
Ingredient Notes
- Cracked wheat: Also known as bulgur, this adds a chewy texture and nutty flavor.
- Active dry yeast: Make sure it’s fresh and active—proof it if unsure.
- Butter: Adds richness; you can substitute oil or shortening if needed.
- Molasses: Deepens flavor and color; part maple syrup or more honey can work too.
- Honey or brown sugar: Sweetens and helps with rising and browning.
- Salt: Regular table salt or fine sea salt both work well.
- Milk: Use whole or 2%; helps with browning and softness.
- Whole wheat flour: Adds nutrition and rustic texture.
- All-purpose flour: Keeps the bread light and balances the whole wheat.
Steps to Make Cracked Wheat Bread
- Simmer the cracked wheat in boiling water until the water is absorbed and the grains are tender.
- Dissolve the yeast in warm water and let it stand to activate.
- Stir butter, salt, molasses, sweetener, and milk into the cooked cracked wheat and let it cool.
- Once cooled to lukewarm, add the wheat mixture to the yeast and begin stirring in flour.
- Knead the dough by hand or with a stand mixer until smooth and elastic.
- Let the dough rise in a buttered bowl until doubled in size.
- Punch down and shape into two loaves, then place in buttered pans.
- Let rise again until the dough reaches the top of the pans.
- Bake in a preheated oven until golden and hollow-sounding when tapped.
Tips
- Proof your yeast. If it doesn’t foam in warm water with sugar, it’s likely expired. 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.
- Knead until tacky and elastic. That’s how you know the gluten is developed enough.
- Don’t rush the rise. Cooler kitchens may need extra time—wait for the dough to double.
- Use well-buttered pans. Helps prevent sticking and adds flavor to the crust.
Recipe Variations
- Make it vegan. Use water or a plant-based milk and swap the butter for oil or vegan margarine.
- Add seeds. Stir in sunflower seeds or flax for extra crunch and nutrition.
- Try maple syrup. Replace the molasses with pure maple syrup for a lighter flavor.
- Use white whole wheat. For a softer loaf with the benefits of whole grain.
Serving Suggestions
- Serve warm with butter, honey, or jam.
- Add to a breadbasket for soups, stews, or chili.
- Use for hearty sandwiches like turkey or roast beef.
- Toast slices and top with peanut butter or mashed avocado.
How to Store
Refrigerate: Store cooled loaves in an airtight bag for up to 1 week in the refrigerator to prolong freshness.
Freeze: Wrap whole loaves or slices tightly in plastic wrap and foil. Freeze for up to 3 months.
To Reheat: Warm slices in the toaster or oven. For whole loaves, let thaw at room temperature, then reheat in a 300°F oven until warmed through.
Cracked Wheat Bread
Ingredients
- 1/2 cup bulgur, cracked wheat
- 1 1/2 cups boiling water
- 1 pkt 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
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
