Reviewed: Jan. 8, 2009

With a soft texture and a firm yet giving crust, this Cracked Wheat bread recipe sure pleased our taste buds. This was the first recipe we used with cracked wheat and it was delicious. Because of past experiences with wheat flour we feared this bread would be dense but it was far from it with a hint of sweetness. Like another reviewer, we found the bread needed to rise longer than specified (ours took over an 1 hour on the first rise and an 1 1/2 hour on the second rise). But don't let this stop you from using this recipe, this will be our go-to wheat bread from now on. Thanks for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jools

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2008

This is the best Cracked Wheat Bread Recipe I had ever used. I cut the All Purpose Flour down to a bit over 3 cups for that soft texture and great crumb... The 4 cups is good but a bit more dense. And too, I like to toss in a couple Tablespoons of Flax Seed to kick it up a bit.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Carolyn Kemp-VanSwol

Cooking Level: Intermediate

Home Town: Oakham, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2008

I am eating a piece fresh out of the oven as I am writing this. Absolutely delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JERRID

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2008

I have searched for a great wheat bread recipe for years- I've finally found it! Unbelievable texture and the flavor (with a little extra molasses on my part!) is heavnly. My family loves it and so do I. THanks for sharing it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Paul Sterling

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

This was a very good recipe. The bread turned out perfect. I wanted it for a good toasting bread, however it was to soft for my taste. It also was a bit crumbly, but still good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jc

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

Absolutely phenomenal. I recently started breadmaking when the in-laws gave us a Kitchenaid. This and Challah I (joan callaway) are my favorites so far. Of the wheat bread I've made this is, hands down, the best. I tossed in a little wheat germ and replaced the water with whey (including cooking the cracked wheat).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GRIFFAC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2007

Excellent recipe. I increased the amount of whole-wheat flour (reducing the white flour proportionately, but still retaining some). Great flavor, great "crumb." Makes wonderful toast!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2007

This bread was great! It has a wonderful aroma that lasts. The crust is perfectly crusty. You don't even need to put anything on it. Plain is delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Love Lilacs

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2006

nice bread, slightly sweet. I like the chrunchy crust!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bon

Home Town: Hong Kong, Hong Kong Island, Hong Kong

Living In: Markham, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2006

I have made several wheat breads in our bread machine -- most from "all recipes". This is by far the best. My husband rated it "outstanding!" Thanks for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2005

very good bread

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

danc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2004

I used all whole wheat flour. The loaves tasted just slightly sweet. Having to cook the cracked wheat won't slow you down too much.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MACKALLEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2003

Great bread, Nancy. Wonderful dense texture but with a light and fluffy crumb. Nutty flavor, and best of all pretty healthy. I sub'd canola oil for margarine. Thanks for sharing.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MAGGIE MCGUIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2003

This is an incredibly light, tasteful bread. I let it rise for almost a full hour and a half the second time and the dough tripled... making it even more airy! Since my family has been on this health kick lately I added 1 cup more whole wheat flour instead of the white flour. Now they can eat it AND say it is healthy! :)

Was this review helpful? [ YES ]
8 users found this review helpful