Quick and Easy Cracked Wheat Bread
A wholesome, fiber-rich homemade bread made with cracked wheat, whole wheat flour, and a touch of honey. Soft, lightly sweet, and packed with plant-based protein, this loaf is perfect for breakfast, sandwiches, or snacking. Easy to make with a stand mixer and ideal for everyday baking.
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.
