Cracked Wheat Bread Recipe
This cracked wheat bread recipe combines cracked wheat, oats, and whole wheat and all-purpose flours for a nutritious, flavorful loaf. Simple to prepare, it’s perfect for any meal and adds a wholesome, homemade touch to your dining experience. Enjoy baking!
Equipment
- Large bowl
- Measuring cups and spoons
- Mixing spoon
- Bread pan
- parchment paper,
Ingredients
- 2 cups cracked wheat
- 2 tablespoons yeast
- 1 cup Quick Quaker Oats
- 2 cups warm water 105-115°F
- 4 tablespoons butter softened
- 2 tablespoons honey
- 2 teaspoons active dry yeast
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 cups milk
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
Instructions
Prepare the Cracked Wheat:
- In a large bowl, combine the cracked wheat and warm water. Let it sit for about 30 minutes to allow the wheat to soften.
Activate the Yeast:
- In a small bowl, mix 2 tablespoons of yeast with a pinch of sugar and a bit of warm water. Let it sit for about 5-10 minutes until it becomes frothy.
Mix Ingredients:
- In the bowl with the softened cracked wheat, add the oats, softened butter, honey, activated yeast mixture, milk, kosher salt, and olive oil. Stir until well combined.
Add Flours:
- Gradually mix in the whole wheat flour and all-purpose flour. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook.
First Rise:
- Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Bread:
- Once risen, punch down the dough and turn it out onto a floured surface. Divide it into two equal portions and shape them into loaves.
Second Rise:
- Place the shaped loaves in greased loaf pans. Cover them again and let them rise for another 30-45 minutes until they have puffed up.
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Bake:
- Once the loaves have risen, bake them in the preheated oven for about 30-35 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool:
- Remove the bread from the oven and let it cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely.
Notes
Ensure the water you use to proof your yeast is warm, but not hot. A temperature of 110°F (43°C) is ideal to activate the yeast without killing it.
Resist the temptation to slice the bread right out of the oven. Let it cool for at least 30 minutes to allow the crumb to set properly.