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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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Carolyn Kemp-VanSwol

	Cooking Level: Intermediate Home Town: Oakham, Massachusetts, USA
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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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JERRID


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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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Paul Sterling


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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.

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jc

	Cooking Level: Expert
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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).

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GRIFFAC


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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!

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HSILCOX

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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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!

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Love Lilacs

	Cooking Level: Expert
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Reviewed: Mar. 15, 2006

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

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Bon

	Home Town: Hong Kong, Hong Kong Island, Hong Kong Living In: Markham, Ontario, Canada
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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!

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KD


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Reviewed: Mar. 18, 2005

very good bread

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danc


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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.

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MACKALLEN


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Reviewed: Jul. 23, 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.

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MAGGIE MCGUIRE


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Reviewed: Jan. 29, 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! :)

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CARLIRENE


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Reviewed: Jan. 6, 2003

very easy recipe. wonderful texture and flavor. also makes great dinner rolls.

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CINDILOU22


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