Cracked Wheat Bread I Recipe

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Jul 15, 2007

Cracked wheat gives a little crunch to this bread, great for sandwiches. Instead of 3 cups bread flour, I used 1 1/3 cup bread flour, 1/3 cup cornmeal and an additional 1 2/3 cup whole wheat flour (2 cups whole wheat flour total).

—Arielle

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Dec 02, 2007

Excellent bread! Texture was light, cracked wheat adds a little crunch. The only caveat was my crust was slightly crunchy (but that was because the dough was too large for my 1.5 lb Zojirushi) and I had to continue baking the bread in the oven at 375 for another 15 minutes after the baking cycle completed. Even after that little snafu, the bread still came out tasty with a light texture which will be great for sandwiches and toast! Will need to use the dough cycle next time and bake in a 9x5 loaf pan. Note: I subbed in 1-1/3 cup whole wheat flour (instead of using just 1/3 cup of whole wheat and reduced bread flour to 2 cups). Highly recommend! Thanks Sue!

—msgrozzy

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19 Ratings

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Dec 22, 2003

Dense texture and nicely flavored. As always, I added 2T gluten to aid in the rising and structure of the texture. Good bread and lovely when toasted.Set bread machine for dough cycle, then shaped into loaf and baked in 9X5 pan at 375 degrees for 33 minutes. Thanks Sue.

—MAGGIE MCGUIRE

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Jun 22, 2010

Nice recipe. The people I bake bread for gave it 5 stars. I made a few changes that were mentioned in the reviews. Butter instead of margarine, 2 cups of bread flour, 1 cup whole wheat flour, and just a bit more cracked wheat. I did make one mistake and that was I soaked the cracked wheat in water that wasn't part of the bake so the hydration of the loaf was a bit wetter and had to add a bit more flour to compensate for that. Next time I'll read the directions a little better!!

—Royall

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Oct 04, 2007

I used olive oil instead of margarine, and added a bit of flax seed for the health benefits. I will make this again.

—RueBarbe

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Jan 06, 2003

Very tasty, wheaty bread. Full bodied. Toasts great.

—RAYJAN99

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Mar 29, 2004

I made this with 2 1/3 c. of whole wheat flour and it still rose very nicely. I made this into one 9x5 pan and one mini loaf. This recipe doesn't call for soaking the cracked wheat first because the recipe is for a bread machine. If you are not using a bread machine, you may want to let the cracked wheat soak in water or milk first; it keeps you from having tooth-chipping nuggets in your bread. I'd also add another 1/2 t. of salt to this.

—MACKALLEN

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Oct 13, 2010

Will be making this again. Very nice. Took another reviewer's suggestion and used 2 cups white and 1 1/3 whole wheat flour

—Hilary

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Nutrition

Calories
173 kcal
9%

Carbohydrates
32.1 g
10%

Cholesterol
< 1 mg
< 1%

Fat
2.5 g
4%

Fiber
1.6 g
6%

Protein
5.5 g
11%

Sodium
271 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cracked Wheat Bread I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 173
** Calories from Fat: 22

% Daily Value *
** Total Fat 2.5g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol < 1mg < 1 %
** Sodium 271mg 11 %
** Potassium 92mg 3 %
** Total Carbohydrates 32.1g 10 %
** Dietary Fiber 1.6g 6 %
** Protein 5.5g 11 %
** Sugars 3g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 3 %
** Iron 18 %
** Thiamin 31 %
** Niacin 33 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.