Cracked Wheat Oat Bread Recipe - Allrecipes.com
Cracked Wheat Oat Bread Recipe
  • READY IN 4+ hrs

Cracked Wheat Oat Bread

Recipe by  

"This is my family's favorite bread. Cracked wheat and oatmeal make it a delicious and hearty loaf that's great for any kind of sandwich."

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound loaf Change Servings
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Directions

  1. Place water and cracked wheat in the pan of the bread machine; let soak for 1 hour.
  2. Place remaining ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 3 hrs
  • READY IN 4 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2008

Very good recipe, but I somehow adapted it to be prepared without a bread machine: I made this by hand. Soaked wheat in 1 1/2 cups (slightly more than the recipe asks for) boiling water for 1 hour. When it was warm, I mixed in the oats, honey, a full teaspoon of salt, and in addition to the oil the recipe asks for, I added 3 tablespoons softened butter. Next, I dissolved 1 packet dry yeast in 1/4 warm water, and placed the wheat/oat mixture and the dissolved yeast in a large bowl. Next I proceeded to add the flour, 1 cup at a time. I did have to use slightly more than the recipe asked for, since I wanted to make free-standing loaves. I must have used a total of 3 cups flour. I kneaded by hand until ingredients were mixed (adding flour as necessary) and then placed the dough and let it rise until tripled (yes, it tripled!) in volume. Lastly, I formed the dough into two loaves, rolled them in oats and let them rise again, until almost doubled, in a greased cookie sheet. Baked at 350 degrees for about 40 minutes, until loaves were golden. Family tip: when forming yeast bread loaves, always save a little ball of dough (about the size of a cherry) and place it in a glass with room- temperature water. Let it sit in your kitchen while you wait for the bread to rise, gently mixing the water every now and then to prevent the dough ball from sticking to the bottom of the glass. When the ball rises to the top of the water, the loaves are ready to be baked!!

 
Most Helpful Critical Review
Jun 18, 2006

This bread didn't rise very high and didn't have a lot of flavor. We wouldn't make it again.

 
Feb 26, 2009

Delicious, light bread with a crunchy crust. I used the bread machine to mix the dough, then baked it in the oven at 175C (350F) for 40 minutes.

 
Mar 21, 2004

The oats get kind of lost in this, but the taste is still good. The recipe turns out a pretty dense loaf if you use whole wheat flour, even if you let it rise a long time. I added 2 T. gluten and used 1/4 c. flax and 1/4 c. wheat bran to replace some of the white flour. I think the recipe could use either some more honey or some more salt, depending on your preference.

 
Jun 02, 2003

A very good bread. It was very light and crunchy. A definate keeper!

 
Aug 05, 2003

Sounds good but where are the rest of the instructions? I don't have a bread machine & not a very good baker so it would be easier with a few more instructions. Thanks, Dartlove from Bolivia

 
Jan 14, 2007

This bread was great when fresh out of the oven. It was a little dry after it cooled. I made this in the oven after making the dough in the breadmaker, so that may have something to do with it. I will try again, but add a little more oil. Otherwise, the flavor was good, the texture just right and a crusty crust.

 
Jun 25, 2010

having a hard time with this recipe. Once I get the bugs out (not using a bread machine) I'll rate this differently.

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 99 mg
  • 4%

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

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