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Cracked Wheat Bread I

"This is a nice light loaf."
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3 h 5 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 -1.5 pound loaf)


  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Read all reviews 24
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Cracked wheat gives a little crunch to this bread, great for sandwiches. Instead of 3 cups bread flour, I used 1 1/3 cup bread flour, 1/3 cup cornmeal and an additional 1 2/3 cup whole wheat flo...

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)...

Dense texture and nicely flavored. As always, I added 2T gluten to aid in the rising and structure of the texture. Good bread and lovely when toasted.Set bread machine for dough cycle, then shap...

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, an...

I used olive oil instead of margarine, and added a bit of flax seed for the health benefits. I will make this again.

I made this with 2 1/3 c. of whole wheat flour and it still rose very nicely. I made this into one 9x5 pan and one mini loaf. This recipe doesn't call for soaking the cracked wheat first because...

Very tasty, wheaty bread. Full bodied. Toasts great.

Will be making this again. Very nice. Took another reviewer's suggestion and used 2 cups white and 1 1/3 whole wheat flour

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 t...