Reviewed: Mar. 4, 2012

I used 2 cups of whole wheat flour and 1 cup of bread flour and it came out delicious. Also replaced margarine with olive oil and agave nectar for the brown sugar - much healthier.

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Reviewer:

Bakingal

Reviewed: 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

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Reviewer:

Hilary

Reviewed: Jun. 21, 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!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Mar. 21, 2010

This is an excellent basic recipe using cracked wheat. I know I made some changes but a good recipe allows for it, so kudos to Sue. I used butter instead of margarine as I don't like to cook with margarine. I also used milk instead of dry milk powder (as I didn't have milk powder), subbed 1 cup white flour for a local African flour containing amaranth, millet, sorghum, and rye. I also soaked the cracked wheat first. I baked the bread in a 350 F oven for 35 minutes. The flavor is great, texture is really nice and it rose perfectly.

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Reviewer:

Overseascook

Reviewed: Mar. 7, 2010

This has quickly become our families favorite bread! Outstanding flavor and texture.

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Reviewer:

elldor

Reviewed: Apr. 11, 2009

I made this today with great success. I had to alter it a bit..I soaked 1/4 c cracked wheat in 1/2 c hot water, then cooled it before adding in the regular order. Used 2T olive oil rather than margarine, 2 c whole wheat flour, 3/4 c bread flour, 1/4 c flax meal, 1/4 c ground oats and 2 T wheat gluten. Baked it in my oven at 405 degrees, as it is convection and I have to raise the temp by 35 degs for the 8400ft elevation where I live. The bread is great, dense and firm texture for toast or sandwiches. I will make it again soon.

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Reviewer:

sue rudy

Reviewed: Dec. 24, 2008

My family and I loved this recipe! It doesn't taste "yeasty" as a lot of the others have. I added some whole oats well after "the beep for adding more ingredients". Other than that I stuck to the recipe and it was awesome. I am making it again today!

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Reviewer:

Sherry

Reviewed: Dec. 2, 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!

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