Reviewed: Jun. 18, 2009

This is delicious!!! I tried taking it out of the breadmaker & finishing in the oven. It spread out instead of rising up high, but that was my fault. It's so good! I used less honey because my husband is diabetic. I also used 2 cups whole wheat & 1 cup white. I'll make this often, practicing to get a nice round loaf!

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Reviewer:

Scotdog

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

this bread is AWESOME...the dh loves cracked wheat bread and i can't always buy it and have yet to find a good recipe for a loaf...but i found one now!!!! am very pleased with the results...it turned out as if it was done by a pro!!!...will for sure make this again and again...and i didn't change a thing...thanks for the recipe...

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Reviewer:

smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Sep. 1, 2008

Wonderful basic formula on which to hang variations. Lent itself beautifully to revision back to old school methods. (Am I the only person to dismiss bread machines with a sneer? As long as I have a large bowl, strong arms and a flat surface I don't need a bread machine. Know what is the absolute best place to raise bread except on the coldest days? It's the backseat of a parked car.) ;-}E

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Reviewer:

phishgurl

Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 24, 2008

NICE RECIPE, I GRIND THE CRACKED WHEAT IN A SPICE MILL, WHICH MAKES A LIGHTER TEXTURED BREAD AND YOU DON'T HAVE TO BOIL IT, I ALSO SIFT ALL THE DRY ING.

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Reviewer:

DOLORES

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Jan. 23, 2007

Great bread - light and flavorful. Water boiled out before cook time was up on the cracked wheat. Easily corrected with more water. I also wonder if a longer cook time would soften the wheat more - the cracked wheat is a little rougher than I like but overall a good recipe. I would give 5 stars but it still has that weird, subtle, almost salty taste that I have found with all bread machine recipes. Maybe it's the rapid rise yeast.

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Reviewer:

ALMH

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Reviewed: Jan. 20, 2007

The bread was delicious! I wonder if cooking the cracked wheat longer would make it even softer? Also I did have to add about 3 extra tablespoons of water to bring the dough together for the kneading.

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