This hearty Cracked Wheat Bread is a wholesome, fiber-rich loaf that’s both nutritious and satisfying.
Packed with whole grains, plant-based protein, and healthy fats, it’s naturally low in saturated fat.
Soft yet hearty, it’s perfect for everyday meals, from sandwiches to breakfast toast, and makes a smart, homemade option for families seeking a nourishing, easy-to-make bread.
Quick and Easy Cracked Wheat Bread
Equipment
- 1 Stand Mixer
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 2 Bread Pans
- 1 cooling rack
Ingredients
- ½ cup cracked wheat
- 2 cups boiling water
- 2¼ tsp active dry yeast 1 package
- ¼ cup honey
- ¼ cup unsalted butter softened
- 1 tsp salt
- ¼ cup vital wheat gluten
- ¾ cup warm water
- ½ cup additional cracked wheat
- 3 cups whole wheat flour
- 2 –3 cups all-purpose flour
Instructions
- Prepare the Cracked Wheat Soak: Begin by placing ½ cup of cracked wheat into a large mixing bowl. Carefully pour 2 cups of boiling water over the cracked wheat. Stir gently to ensure all grains are evenly moistened. Allow the mixture to sit for about 15 minutes, giving it time to absorb the water and soften. The soaking process helps create a tender, chewy texture in the finished bread. Let it cool slightly before moving on to the next step.
- Activate the Yeast: Once the cracked wheat mixture has cooled to a warm, but not hot, temperature, sprinkle 2¼ teaspoons of active dry yeast evenly over the surface. Avoid stirring immediately; let the yeast sit for about 5 minutes to bloom. You’ll notice the yeast starting to foam slightly — this indicates it’s active and ready to help your bread rise beautifully.
- Incorporate Sweeteners and Fats: Next, add ¼ cup of honey and ¼ cup of softened butter to the soaked wheat and activated yeast mixture. Include 1 teaspoon of salt at this stage. Using a spatula or your stand mixer on low speed, blend these ingredients until smooth. The honey adds subtle sweetness while the butter contributes to a soft, tender crumb, and the salt enhances the overall flavor.
- Add Vital Wheat Gluten and Extra Cracked Wheat: Sprinkle ¼ cup of vital wheat gluten into the mixture. Add an additional ½ cup of cracked wheat along with ¾ cup of warm water. Mix gently but thoroughly to combine all ingredients. The vital wheat gluten strengthens the dough’s structure, giving the bread a light, airy texture instead of a dense, heavy loaf.
- Gradually Incorporate Flours: Start by adding 3 cups of whole wheat flour, one cup at a time. Mix thoroughly after each addition to ensure the flour is fully absorbed. Once the wheat flour is fully integrated, begin adding 2–3 cups of all-purpose flour gradually. The exact amount may vary depending on the humidity and the absorbency of your flour. The dough should come together into a cohesive ball that is slightly sticky but manageable.
- Knead the Dough: Transfer the dough to a stand mixer fitted with a dough hook. Knead on medium speed for 5 minutes, until the dough becomes elastic and smooth. You should notice it pulling away slightly from the sides of the bowl while remaining soft and pliable. Kneading develops the gluten network, which ensures your bread rises properly and achieves a tender, chewy texture.
- First Rise – Proofing the Dough: Lightly grease a large bowl with butter or cooking spray. Place the kneaded dough inside, turning it once to coat with grease. Cover the bowl with greased plastic wrap or a clean kitchen towel. Set it aside in a warm, draft-free area to rise until doubled in size. This may take approximately 1 to 1.5 hours, depending on room temperature. Proper proofing ensures a light, airy loaf.
- Shape the Loaves: Once the dough has doubled, gently punch it down to release excess gas. Divide the dough evenly into two portions. Shape each portion into a loaf by folding and tucking the edges underneath to create a smooth top. Place the loaves into two greased bread pans, ensuring the seams are tucked underneath for a neat finish.
- Second Rise – Final Proofing: Cover the shaped loaves loosely with greased plastic wrap or a damp towel. Allow them to rise for approximately 45 minutes, or until they have nearly doubled in height. This second rise creates the final lightness and structure of your bread, making the crumb tender and uniform.
- Preheat the Oven and Bake: While the loaves are rising, preheat your oven to 375°F (190°C). Once preheated, place the bread pans on the center rack and bake for 35 minutes. The loaves should turn a golden brown on top, and the internal temperature should reach around 190°F (88°C) for fully cooked bread. If the tops brown too quickly, lightly cover with foil.
- Cooling the Bread: After baking, remove the bread pans from the oven and allow them to cool for 5 minutes in the pans. Carefully remove the loaves and transfer them to a wire cooling rack. Cooling completely is essential to prevent a gummy texture inside. Let the bread cool fully before slicing to preserve its structure and moisture.
- Serving and Enjoying: Once cooled, slice the bread with a serrated knife for even pieces. Enjoy fresh as sandwich bread, toast, or alongside soups and salads. This homemade cracked wheat bread keeps well at room temperature for a couple of days and freezes beautifully for future use.
Notes
- Always add all-purpose flour gradually, as flour absorption can vary depending on humidity and brand. You may not need the full 2–3 cups.
- Vital wheat gluten is essential for creating a lighter, less dense loaf when working with whole grains.
- Use a stand mixer if possible; it saves time and ensures thorough kneading, but hand kneading works too—just knead longer for optimal gluten development.
- Make sure your boiling water cools slightly before adding yeast to prevent killing it.
- For extra flavor, consider lightly toasting the cracked wheat before soaking.
Chef’s Secrets: Achieving Perfect Bread
To achieve a beautifully soft yet hearty loaf, timing and temperature are key.
Soak the cracked wheat fully to allow grains to hydrate evenly, ensuring a tender interior.
Blooming the yeast separately guarantees maximum rise, while kneading develops gluten for structure.
For an even better crust, brush the top with melted butter immediately after baking.
A warm, draft-free spot for proofing and consistent oven temperature will always yield the best results.
Serving Suggestions: Delicious Ways To Enjoy
This cracked wheat bread is incredibly versatile.
Serve thick slices for breakfast with nut butter, honey, or avocado.
Use it for hearty sandwiches or as a side with soups, stews, or salads.
Toasted slices with a sprinkle of seeds or a smear of soft cheese make an elegant snack.
The bread’s rich whole-grain flavor pairs beautifully with both savory and sweet toppings, making it perfect for any meal.
Storage Tips: Keeping Bread Fresh Longer
Store cooled loaves in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to three days.
For longer storage, wrap tightly in plastic wrap or aluminum foil and freeze.
When ready to use, thaw at room temperature or lightly toast slices directly from the freezer.
Avoid storing bread in the refrigerator, as this can dry it out and reduce softness.
Frequently Asked Questions
1. Can I use instant yeast instead of active yeast?
Yes! If using instant yeast, you can mix it directly into the flour without blooming. You may notice a slightly faster rise, so keep an eye on the dough during proofing.
2. Is vital wheat gluten necessary?
While optional, vital wheat gluten significantly improves the loaf’s texture, making it lighter and less dense. If omitted, the bread may be slightly heavier but still delicious.
3. Can I make this bread without a stand mixer?
Absolutely. Knead the dough by hand for 8–10 minutes until smooth and elastic. The texture may differ slightly, but the loaf will still turn out flavorful and wholesome.
4. How do I know when the bread is fully baked?
A perfectly baked loaf will have a golden-brown crust and sound hollow when tapped on the bottom. The internal temperature should reach around 190°F (88°C).
5. Can I add seeds or nuts to this bread?
Yes! Adding up to ½ cup of seeds (like sunflower, pumpkin, or flax) or finely chopped nuts can enhance flavor and nutrition. Fold them in during the final stages of mixing for even distribution.
