Cracked Wheat and Oat Bread Recipe -
Cracked Wheat and Oat Bread Recipe

Cracked Wheat and Oat Bread

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    45 mins
  • COOK

    40 mins

    2 hrs 25 mins


  1. In large bowl, combine boiling water, cracked wheat, oats, honey, butter, and salt; cool to 120 degrees to 130 degrees F, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Brush top of dough with egg white; sprinkle with oats. Bake at 375 degrees F for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2011

I used Bob's Red Mill Cracked Wheat Hot Cereal and the exact amount of flour requested. Instead of butter I used fat free sour cream. I let the dough initially rise in a warm place for 30 minutes (instead of 10 minutes), and then an additional 45 minutes once in the loaf pan. The dough rose beautifully! The rosemary was a wonderful addition, I absolutely LOVED this bread and will definitely make it again!

Most Helpful Critical Review
Nov 27, 2011

Instead of using the cracked wheat,I used Bob's Red Mill 10 grain hot cereal.I really can't rate this according to the orginal recipe because I tried to make this more like a 10 grain bread.I had to use more flour than called for .I found that this was very dense and heavy.When I mixed this according to the recipe flour amounts, the mixture was very sticky.therefore I had to add more flour to be able to work with it.Mabe because I used the grains instead of the cracked wheat.If anyone tries out this recipe as I did,mabe you can experiment a little more than I did.I was afraid to keep adding more flour.I will try this recipe again using the cracked wheat to see if it makes a difference in the texture.Aside from not getting much rise,it had a wonderful taste.


6 Ratings

Jan 31, 2012

Excellent recipe, I use bulger, add rasins, and nuts. Omit the rosemary and egg wash. This is definely a keeper.

Feb 29, 2012

Like Donna, I had to add a lot more flour to get an elastic dough with this recipe. I added about 1/4C extra whole wheat flour and another 1/4C unbleached AP flour (estimated). I didn't get a lot of rise with the bread on the initial rest and I was a bit worried that the dough was too dry due to my additions. It rose beautifully in a cool oven (my kitchen is very drafty) and baked to a beautiful golden brown. My only real problem is that it honestly doesn't taste like anything at all. Maybe I forgot the salt? :(

Dec 01, 2012

This is a really tasty bread. I use a bread machine on the dough setting and for the final rise I put it the pan. I have made 3x. The first time it didn't rise very much and seemed WAY too wet. I used 1.5 c of WW Flour the second time and reduced the water to 1 1/3 cups. IT WAS PERFECT...the second loaf was the same. Go forth and bake!

Oct 09, 2012

Tasty bread.. very hearty. I ran out of butter, so had to sub canola oil at the last minute. Came out fine. Rose nicely. I had never used rapid rise yeast before. It worked great. This was a nice compliment to some chili


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 487 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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