Cracked Wheat Bread Recipe

 

AuthorSteve Nubie
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Cracked wheat can be found in many grocery stores but you may have to go to the specialty aisle to find it. It’s whole kernels of wheat that have been cracked into pieces rather than ground into flour. For this recipe, the cracked wheat is a partial ingredient along with regular wheat flour and some bread flour.

The addition of bread flour helps with the rising cycle and results in a softer texture in the loaf. The cracked wheat kernels give the bread a crunchy texture and this loaf is great for sandwiches.

INGREDIENTS:
 1 1/3 cups of water plus 1 tablespoon at 110ºF. /43ºC.
 1 1⁄2 teaspoons salt
 1 1⁄2 tablespoons butter
 2 tablespoons honey or molasses if you want a darker color
 2 1⁄4 cups bread flour
 1 1⁄4 cups whole wheat flour
 1⁄2 cup cracked wheat (or Red River Cereal)
 2 1⁄4 teaspoons bread machine yeast
DIRECTIONS:
1

Put all of the ingredients in the bread pan in the order indicated and select the basic or white bread setting.

2

Select 2 pound setting and medium crust.

3

When the baking cycle is complete remove baked loaf from pan and let rest for 10 minutes. Slice and serve.

Ingredients

INGREDIENTS:
 1 1/3 cups of water plus 1 tablespoon at 110ºF. /43ºC.
 1 1⁄2 teaspoons salt
 1 1⁄2 tablespoons butter
 2 tablespoons honey or molasses if you want a darker color
 2 1⁄4 cups bread flour
 1 1⁄4 cups whole wheat flour
 1⁄2 cup cracked wheat (or Red River Cereal)
 2 1⁄4 teaspoons bread machine yeast

Directions

DIRECTIONS:
1

Put all of the ingredients in the bread pan in the order indicated and select the basic or white bread setting.

2

Select 2 pound setting and medium crust.

3

When the baking cycle is complete remove baked loaf from pan and let rest for 10 minutes. Slice and serve.

Cracked Wheat Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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