This Cracked Wheat Bread recipe is a real keeper. Rustic and chewy with a substantial bite, make this bread when you want a hearty loaf full of whole wheat flavor and goodness.
I’ve had a couple of pounds of wheat berries hanging around in the pantry since my last trip to the Indian grocery store. It was another one of my food-related impulse buys. My son made a very tasty wheat beer from some of the berries a few months ago. I figured I’d better make some bread with the remaining grains before they go bad.
Wheat berries are unprocessed kernels of wheat, which include the bran, germ, and endosperm. Wheat berries and cracked wheat have all the great nutrition and full flavor of a whole grain.
I used the grain mill my son uses for beer making to crack the wheat berries. You can buy already-cracked wheat at most grocery stores.
I used a grain mill to “crack” the wheat berries. I tried running the berries in a food processor but I got whole berries mixed with flour, not the texture I was after. You can buy cracked wheat at most grocery stores. If you have a grain mill attachment for your stand mixer you can start with whole berries.
Before mixing the dough I soaked the cracked wheat in boiling water to soften the grain. I began the dough with a sourdough starter, but the recipe also includes alternate instructions if you don’t have a starter.
Soak the cracked wheat in boiling water to soften.
A beautiful dough flecked with whole wheat flour and bits of cracked wheat.
A hint of honey gives the bread a nice flavor and helps keep it moist. I love pepitas (pumpkin seed kernels) so I sprinkled them on top of the loaf with some more cracked wheat for a nice crunchy finish.
I’ve still got some more wheat berries left over, so I’ll be experimenting with salad recipes. More on that later….
Serves 1 large loaf
Rustic and chewy with a substantial bite, Cracked Wheat Bread is a hearty loaf full of whole wheat flavor and goodness.
2 hr, 30 Prep Time
25 minCook Time
2 hr, 55 Total Time
Save RecipeIngredients
- 1/2 cup (2.6 oz, 75g) cracked wheat
- 1 cup (8 oz, 250 ml) boiling water
- 1 cup (250 ml) sourdough starter (See note if you don't have a starter)
- 1/4 teaspoon dry yeast (not rapid rise yeast)
- 1/4 cup (2 oz 50 ml) warm water
- 1 teaspoon salt
- 1 tablespoon honey
- 1 1/4 cups (5 1/4 oz 150g) bread flour
- 1 cup (4 oz 113g) whole wheat flour
- 1 egg whisked with 1 tablespoon of water for egg wash
- Cracked wheat and pepitas (pumpkin seed kernels) for garnish
Instructions
- Combine the cracked wheat and boiling water and set aside until cooled to lukewarm
- Combine the starter (or sponge-see note), yeast, 1/4 cup of water, salt and honey in a mixing bowl
- Mix with paddle attachment on medium speed to combine
- Add 1/2 to 3/4 cup bread flour, enough to form a thick batter
- Mix for 1 minute on medium speed
- Switch to the dough hook
- With the mixer running on low speed, add the cracked wheat along with the soaking water
- Add the whole wheat flour
- Add the remaining bread flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl
- Turn the dough out onto a floured surface and knead a few times to create a smooth ball
- Place the dough into a lightly oiled bowl, turn once to coat the dough
- Cover the bowl with plastic wrap
- Set aside in a warm place until doubled in volume, about 1 - 1 1/2 hours
- Turn the dough onto a floured surface and gently knead for 5-10 seconds
- Form the dough into a ball then roll the ends gently to form a football shape
- Set the loaf on a wooden peel or sheet pan sprinkled heavily with cornmeal
- Cover the loaf with plastic wrap that has been lightly oiled or sprayed with baking spray to prevent it from sticking to the dough.
- Allow the loaf to rise about 1 - 1 1/2 hours until the dough springs back slowly when poked
- Meanwhile, preheat the oven to 425°F convection or 450°F regular, place a baking stone in the oven if you have one. Place a small pan (with rocks if you have them) onto the floor of the oven
- When the bread is ready, use a thin, sharp knife or single edge razor to slash 5 diagonal cuts across the top of the loaf
- Brush the surface of the bread with egg wash
- Sprinkle with cracked wheat and pepitas
- Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)
- Pour a cup of water into the preheated pan at the bottom of the oven (CAREFUL, that steam is hot) and immediately close the oven door
- Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 190°F).
- Cool on a wire rack
Notes
If you don't have a sourdough starter already, make a sponge with 1/2 cup of warm water, 1/2 cup of all purpose flour and 1/2 teaspoon of yeast. Combine the ingredients in a mixer bowl, cover and allow to rise for at least 1 hour or up to 12 hours. The longer you wait to use the sponge, the better the bread's flavor will be. Proceed with the recipe, increasing the amount of yeast added with the water salt and honey from 1/4 teaspoon to 1 teaspoon.
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