Honey Cracked Wheat Bread

A loaf of cracked wheat bread on a cutting board.

High, light, slightly sweet loaves of cracked wheat bread are so good for sandwiches and toast! The mix of flours in the recipe ensures that the finished loaf won't be tough and crumbly.

Course Bread

Cuisine American - Vintage

Prep Time 2 45

Cook Time 30

Soaking the Cracked Wheat 1

Total Time 4 15

Servings servings

Calories 122kcal

Author Marye Audet-White

Equipment

Ingredients

1 cup cracked wheat or bulgur
1 ½ cups boiling water
1 ½ tablespoons active dry yeast 2 packets
1 pinch powdered ginger
1 teaspoon honey
¼ cup lukewarm water 105 to 110 degrees
1 ½ cups lukewarm buttermilk 105 to 110 degrees
⅓ cup honey
¼ cup unsalted butter melted and cooled to lukewarm (105 to 110 degrees)
1 tablespoon salt
⅓ cup vital wheat gluten
2 cups whole wheat flour
2-½ cups bread flour approximately. This is a stiff dough that will stay sticky even after kneading

Instructions

Place cracked wheat or bulgur in a bowl and pour boiling water over it.
Let sit for 1 hour to soften - it will almost triple when done.
Make sure it is no more than 110 degrees when you are ready to use it. It should just be warm to the touch when you stick your finger in the center.
When the cracked wheat is ready place the water, yeast, ginger, and 1 teaspoon of honey in a bowl and mix well.
Allow to sit until the yeast is foamy, about 10 minutes.
Combine the buttermilk, honey, and butter in a bowl and set aside.
In the mixer with the paddle attachment add the softened cracked wheat to the yeast mixture.
Add in the buttermilk.
Mix well.
Change to the bread attachment.
Blend the gluten flour, the whole wheat flour, and the salt.
Beat in to the yeast mixture on speed 2 for about 2 to 3 minutes.
Add the bread flour ½ cup at a time until the dough "cleans" the bowl and is a compact ball formed around the bread attachment (or dough hook).
Continue to knead on speed 3 until the dough is springy and firm, about 4 minutes. It will still feel slightly sticky but won't stick to your hands.
If kneading by hand knead for 15 minutes, or until dough feels firm and springy but still slightly sticky.
The dough should spring back when gently poked with your finger.
Butter a large bowl, and rub the ball of bread dough with butter.
Place the dough in the bowl, turning it once to make sure that it is buttered.
Cover with a clean tea towel.
Place in a proofing oven or warm spot until doubled (about 1 ½ hours)
Punch down the dough.
Knead gently for a minute or two and then divide it in half.
Form each half into a loaf and then fit the loaves into greased 9x5 inch bread pans.
Brush the tops with butter.
Cover with the clean tea towel.
Let rise about 30 minutes.
While the loaves are rising, preheat the oven to 350F.
Bake for 30 to 40 minutes, or until loaves sound hollow when tapped.
Remove from oven.
For soft crust - brush with melted butter and cover with a tea towel for 5 minutes.
Let cool for 5 minutes, turn the bread out of the pans, and let finish cooling on a rack. This keeps the bottom from getting soggy. For soft crusts keep a tea towel over the bread as it cools.

Notes

Bread Machine Instructions

You can make this in a bread machine if you prefer.

Use the serving size bar to cut the recipe in half.
Soften the cracked wheat according to the instructions in the recipe.
Add the water to the machine.
Add the remaining liquid ingredients.
Now add the dry ingredients except the yeast.
Make a small well in flour and put yeast into that well.
Set to manufacturer's instructions for wheat bread and you're ready to go!

Nutrition