Cracked Wheat Bread II

Cracked Wheat Bread II

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"Nutty and moist, this bread is light and makes great toast."
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55 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

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  1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.



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 den...

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...

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 a...

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 o...

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.

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!

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.

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

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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