Baking with Grains: Cracked Wheat Bread

Sometimes if you want something, you just got to do it yourself. Cracked wheat bread is one of my favorite types of whole grain bread and only on a rare occasion can I find it in my area. So I either have to be satisfied with the occasional find or learn to make it yourself. Then so be it, I’ll make it myself.

Yeast breads can be time consuming and a bit intimidating, but not necessarily difficult. I would recommend working with a well written recipe a couple of times to get the hang of the process. I find it easy to fit into my schedule when I am spending a day at home.. Some people like to work breads totally by hand and some like to utilize their trusty stand mixer. I do a combination. I mix it and start the kneading process in a stand mixer and finish it by hand. This works for well for me and I can clean a little while the kneading process gets started.

I love the nutty, slightly tangy flavor with a touch of sweetness from honey and molasses. It makes an excellent loaf for slicing or shaped into rolls for dinner. This bread has a lovely crunch to it especially when toasted which is how I have it in the morning with jam.

Bulgur can be substituted for the cracked wheat in this recipe. What is the difference since they are both essentially cracked wheat? Whole wheat berries cracked in their raw form is called cracked wheat. Bulgur is partially hulled whole wheat kernels that have been soaked and steamed, dried and then cracked. Bulgur has a longer shelf life because of the precooking than cracked wheat. Even though they sound very similar they are not necessarily interchangeable in all recipes. Both of these products can be found in your natural food section or in middle eastern markets. Both grains are a very nutritious and high in fiber.

Personally, I would recommend that everyone try to make at least one yeast bread at home. Odds are that it won’t come out perfect the first time but will be delicious anyway. There is a certain satisfaction to making homemade bread and the aroma seems to summon everyone to the kitchen for that first warm slice with butter. Once you get the hang of it you will wonder why you were ever intimidated by bread making. It probably won’t be exactly like bakery breads (they have expensive equipment and experienced bakers) but the results can be delicious, healthier and easier on the wallet. What is better than good honest homemade bread?

How to Make Cracked Wheat Bread

Step 1: Prepare Cracked Wheat

• Place cracked wheat (or bulgur) in a bowl and pour boiling water over it.
• Let soak for about 1 hour until softened.

Step 2: Activate Yeast

• In a small bowl, mix the yeast with warm water and a pinch of sugar.
• Allow to sit for 7-10 minutes until bubbly and frothy (proofed).

Step 3: Mix Wet Ingredients

• Combine warm buttermilk, molasses, honey, and room-temperature butter in a separate bowl. Mix well to incorporate.

Step 4: Mix Dough

• In a large bowl (or stand mixer bowl fitted with a paddle attachment), mix whole wheat flour, salt, and sesame seeds.
• Add the proofed yeast and the buttermilk mixture, mixing until smooth (approximately 3 minutes).
• Drain cracked wheat thoroughly and mix into the dough.
• Gradually add all-purpose flour, ½ cup at a time, until the dough forms a ball and pulls away from the sides of the bowl.

Step 5: Knead Dough

• If using a stand mixer, switch to a dough hook and knead for 4-5 minutes until dough is soft and springy.
• If kneading by hand, place dough onto a floured surface, knead gently for about 5 minutes, adding minimal flour as needed to avoid sticking.

Step 6: First Rise

• Place dough into a lightly oiled bowl, turning to coat.
• Cover with plastic wrap or a damp kitchen towel.
• Allow to rise in a warm spot for approximately 1½ hours or until doubled in size.

Step 7: Shape and Second Rise

• Gently deflate dough and divide into two loaf pans or three round loaves.
• Place on greased loaf pans or parchment-lined baking sheets.
• Brush tops with melted butter, cover loosely, and let rise again for about 30 minutes.

Step 8: Bake Bread

Preheat oven to 350°F (175°C).

Bake bread for 35-40 minutes until golden brown and hollow-sounding when tapped.

Cool on wire racks before slicing.

Frequently Asked Questions (FAQ)

Can I use regular whole wheat instead of cracked wheat or bulgur?

Cracked wheat or bulgur provides texture and chewiness. Regular whole wheat flour can substitute in flavor but won’t offer the same texture.

What if I don’t have buttermilk?

Make a simple substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk, and let it sit for 5 minutes before using.

Can I freeze this bread?

Yes, you can freeze this bread after cooling. Wrap tightly in plastic wrap and aluminum foil to maintain freshness. Thaw at room temperature.

How should I store leftover bread?

Store the bread at room temperature in an airtight container for up to 3 days or refrigerated up to a week.

Can I make the dough ahead of time?

Yes, refrigerate the dough after the first rise, then allow it to reach room temperature before shaping and baking.

What do I do if my dough isn’t rising?

Check the yeast’s freshness and water temperature (105-115°F). Warm environments (70-75°F) also help yeast activate properly.

Is molasses necessary, or can it be substituted?

Molasses adds sweetness and moisture. You can substitute honey or maple syrup, but molasses offers a distinct, richer flavor.

Can I add nuts or dried fruits?

Absolutely! Adding nuts, dried fruits, or seeds like flax or sunflower can enhance flavor and nutrition. Add them during dough mixing.

Why did my bread collapse while baking?

Overproofing or too much yeast can cause collapse. Be precise with rising times and yeast measurements.

Can I bake this bread in a bread machine?

Yes, follow your bread machine’s guidelines for whole wheat bread settings and ingredients’ order.

Baking with Grains: Cracked Wheat Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

• Author: Laura Davis
• Total Time: 65 minutes
• Yield: Makes 2 loaves 1x
• Diet: Vegetarian

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Description

A chewy, slightly sweet loaf made with cracked wheat, molasses, and sesame seeds. Perfect for sandwiches or toast!

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cups (120 g) cracked wheat or bulgur
• 1 1/2 cups (355 ml) boiling water
• 1 tablespoon active dry yeast
• Pinch of sugar
• 1/4 cups (60 ml) warm water
• 1 cups (237 ml) warm buttermilk
• 1/4 cups (60 ml) molasses
• 1 tablespoon honey
• 4 tablespoons (57 g) unsalted butter
• 1 tablespoon salt
• 1/4 cups (40 g) raw sesame seeds
• 1 cups (130 g) whole wheat flour
• 2 1/2 to 3 cups (310 to 375 g) all-purpose or bread flour
• 2 tablespoons butter

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Instructions

1. Place cracked wheat (or bulgur) in a bowl and pour boiling water over it. Let soak for about 1 hour until softened.
2. In a small bowl, mix the yeast with warm water and a pinch of sugar. Allow to sit for 7-10 minutes until bubbly and frothy.
3. Combine warm buttermilk, molasses, honey, and room-temperature butter in a separate bowl. Mix well to incorporate.
4. In a large bowl, mix whole wheat flour, salt, and sesame seeds. Add the proofed yeast and the buttermilk mixture, mixing until smooth (approximately 3 minutes). Drain cracked wheat thoroughly and mix into the dough. Gradually add all-purpose flour, ½ cup at a time, until the dough forms a ball and pulls away from the sides of the bowl.
5. If using a stand mixer, switch to a dough hook and knead for 4-5 minutes until dough is soft and springy. If kneading by hand, place dough onto a floured surface, knead gently for about 5 minutes, adding minimal flour as needed to avoid sticking.
6. Place dough into a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm spot for approximately 1½ hours or until doubled in size.
7. Gently deflate dough and divide into two loaf pans or three round loaves. Place on greased loaf pans or parchment-lined baking sheets. Brush tops with melted butter, cover loosely, and let rise again for about 30 minutes.
8. Preheat oven to 350°F (175°C).
9. Bake bread for 35-40 minutes until golden brown and hollow-sounding when tapped. Cool on wire racks before slicing.

Notes

• For a richer flavor, use dark molasses instead of light.
• To ensure even baking, use two loaf pans instead of one, reducing baking time as needed.
• Store leftover bread in a breadbox or airtight container at room temperature for up to 3 days, or freeze for longer storage.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10
• Sodium: 300
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 5
• Protein: 5
• Cholesterol: 15

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