Cracked Wheat 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.
Ingredients
- ½ cup bulgur, cracked wheat
- 1 ½ cups boiling water
- 1 pkt active dry yeast
- ⅓ cup warm water (98°F to 105°F)
- ¼ cup butter, softened
- 4 tsp salt
- 2 tbsp molasses
- 2 tbsp honey or brown sugar
- 1 cup milk
- 1 cup whole wheat flour
- 4 cups all-purpose flour, divided, plus some for dusting
- Butter, for greasing the bowl and pans
Recommended Equipment
- Stand mixer optional
- Loaf pans
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.1/2 cup bulgur | 1 1/2 cups boiling water
- Dissolve the yeast in 1/3 cup lukewarm water in a large mixing bowl, then let it stand for 5 minutes.1 pkt active dry yeast | 1/3 cup warm water (98°F to 105°F)
- Stir 1/4 cup of butter, salt, molasses, honey or brown sugar, and milk into the cooked cracked wheat.1/4 cup butter | 4 tsp salt | 2 tbsp molasses | 2 tbsp honey or brown sugar | 1 cup milk
- Cool the cracked wheat mixture to warm, then add it to the yeast mixture. With a large spoon or with one hand, start stirring in 3 cups of all-purpose and all of the whole wheat flour, 1 cup at a time.1 cup whole wheat flour | 3 cups all-purpose flour
- When the dough is stiff enough to work, turn it out onto a floured board and knead for 10 to 12 minutes, working in as little of the remaining 1 cup of flour as necessary to make a smooth dough. It should be slightly tacky. Alternatively, you may use a stand mixer with a dough hook attachment at this point.1 cups all-purpose flour
- 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.Butter
- 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.
If the tops brown too quickly, tent them loosely with foil near the end of baking.
Notes
Adapted from Beard on Bread by James Beard.
Nutrition
Calories: 136kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 408mgPotassium: 94mgFiber: 2gSugar: 3gVitamin A: 76IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
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.
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