Reviewed: Jan. 4, 2012

This is an awesome recipe, however I substituted cracked rye for cracked wheat and used less honey to reduce the sweetness

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Reviewer:

westcoaster

Reviewed: Apr. 30, 2011

The molasses really deepens the flavor. Toasted and smeared with honey = NIRVANA!

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Reviewer:

RHESTHOLM

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

Very good bread recipe. I did the whole wheat/unbleached flour 1/2 and 1/2. Love the texture!

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Reviewer:

CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

Reviewed: Mar. 2, 2011

I have replaced my other cracked wheat bread with this recipe. I have been making homemade bread for 50 years and this is the most wonderful bread I have ever tasted. Thank you for this great recipe.

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Reviewer:

beary42

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Cheney, Washington, USA

Reviewed: Oct. 26, 2010

This bread was very good!! I did change the serving size to "30" so it would make enough dough for 2- 9x5 inch loaves. The original recipe only made two small loaves for me and I like a little larger loaf. I used demerara sugar in place of the honey and molasses, used 1 tablespoon SAF instant yeast and added 2 tablespoons of vital wheat gluten. I cooked the wheat, let it cool; then added 1 tsp. demerara sugar, the wheat flour and yeast and let it sit for 10 minutes until bubbly. I then stired in all the other ingredients to the yeast-wheat mixture and put the dough into my bread machine for 15 to 20 minutes( just to stir and knead the dough) then I let it rise until it doubled in an oiled bowl. Shaped into 2 loaves and let it rise again in the bread pans. Baked at 350 degrees for 40 minutes... Awesome!!! My whole family loves this bread.. Note: If you use all-purpose flour add some vital wheat gluten or use Bread flour so your bread will rise better and have a better texture.

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Reviewer:

Belinda M

Reviewed: Feb. 28, 2010

Very nice. I think I overbaked it, but that's my fault--the crust was very hard, but the inside was still very soft and hearty. I used wheat bran since I don't have cracked wheat, and didn't boil it bc I didn't think it was necessary with the wheat bran. After everything, it turned out a very lovely bread. Hearty ww flavor yet soft enough for sandwich breads. I did add about a tablespoon or so of wheat gluten. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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.

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Reviewer:

Jools

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.

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Reviewer:

Carolyn Kemp-VanSwol

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Oakham, Massachusetts, USA

Reviewed: Feb. 15, 2008

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

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Reviewer:

JERRID

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!

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8 users found this review helpful